Original recipe yields 16 servings
Based on a 2,000 calorie dietSee full nutrition
Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk.
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 t...
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 qu...
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.
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.
I made this with fresh figs from my tree. 1lb 1 oz. and dident add any extra water. I dident have any buttermilk so sub'ed regular milk with a little bit of vinager. This cake was so incredibly ...
So good!!! I made it for four people and we ate most of it within an hour. I substituted pecans for walnuts and per the advice of another reviewer, put the figs into the food processor instea...
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 sau...
this cake tastes and smells delicious... I added some powdered sugar and buttermilk frosting on top