Fig Cake II

Fig Cake II


"This is a very moist cake that doesn't last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake."
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1 h 45 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
  2. In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
  3. Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
  4. To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.



Very good, moist cake - I made a few adjustments. Used 3/4 c. brown sugar and 3/4 c. Splenda in place of white sugar. Used 3/4 c. applesauce and 1/4 c. oil in place of 1 c. oil. Took a little...

Yummy yummy and did I say Yummy??? This is exaclty what my mother made, such a delicious moist cake, not at all like the easy "cake box mixes" that we love and are guilty of serving our family! ...

This cake is absolutely wonderful! I had a lot of figs and decided to experiment - had never made nor eaten a fig cake. I chopped up some fresh, ripe figs instead of using canned figs and made...

delicious and my guests were pleasantly surprised,

This is a review of the cake only (not the icing). I typically don't like things overly sweet, so the only change I made was to skip making the buttermilk icing. It was sweet enough without. It'...

THIS WAS AWESOME!! My family (the ones into figs anyway XD) LOVED IT! I only made the cake so this is about the cake only. We do't have allspice here in Egypt so I put in a mix of my own: Ground...

Delicious cake! Super moist. My mother in law makes homemade fig jam. so i used that for the fig base. I made it for my Dad's birthday. Everyone. Loved it. Do yourself and your family a favor an...

This was a good cake, I made it as per the recipe except I used fresh figs. We found the topping a little sweet so the second time I made it I skipped that part and just made the cake - which we...

The cake itself was ok. Moist and spicy. The 'frosting' however is another story. If you cook this mixture to 240 degrees you have caramel canduy not a frosting. It ruined the cake. I will kee...