Fig Spice Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 10, 2010
I usually don't bother writing reviews, but this recipe is amazing. I substituted the buttermilk with my homemade yogurt and it turned out great. It is now my absolutely favorite recipe.
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Reviewed: Aug. 22, 2010
very good recipe. although i love figs, i don't care for big chucks of them in the cake so i pureed them. cake turned out even better.
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Reviewed: Aug. 20, 2010
Made this for a lunch time treat with tea for some freind and they all had seconds! I added a mashed banana and some random dried apricots and prunes to clear from cupboards and it was delicious. Without these the cake is fine and very moist. I made this to get rid of some dried figs I have had for ages but now I think Ill have to by some more figs and make it again!
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Reviewed: Aug. 10, 2009
Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk.
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Photo by Mamamia

Cooking Level: Intermediate

Reviewed: May 18, 2009
This is an excellent base recipe for some great fruit cakes. I actually made a recipe of bananas foster and coarse mashed half of the cooked bananas into the spice cake batter. the remaining sauce and bananas were used to glaze and top the cake. the results were outstanding!! definitely a keeper!!
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Photo by Pugnificent

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 17, 2008
delicious! I made a few modifications... mainly due to what I had on hand. I used yogurt instead of buttermilk and hazelnuts instead of walnuts. next time I will use a little more spices, not quite spiced enough for my taste, but still quite lovely. I also baked the batter in a mini-muffin pan (15 minutes) which makes them easy, handy snacks.
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Cooking Level: Beginning

Living In: Nixa, Missouri, USA

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Reviewed: Oct. 9, 2004
I really liked this cake. I made it once with just white sugar. Then I made it a second time and used half white and half brown. Excellent both ways! The buttermilk really makes the difference too. I used pecans instead of walnuts too. Just as good.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA
Living In: Kenmore, Washington, USA

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Displaying results 11-17 (of 17) reviews

 
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