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Fresh Fig Cake

"This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice."
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Ingredients

1 h 10 m servings 370 cals
Serving size has been adjusted!
Original recipe yields 8 servings (1 8-inch layer cake)

Nutrition

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 357 mg
  • 14%

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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
  2. In a medium bowl, sift together flour, salt and baking powder. Set aside.
  3. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
  4. Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
  5. To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

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Reviews

Read all reviews 76
  1. 83 Ratings

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Most helpful positive review

I made this cake 2 days ago for a bunch of fig fanatics. Everyone went wild over it. It is not overly sweet and a very pleasant ending to a meal. I will definitley be making this again very soo...

Most helpful critical review

This recipe makes a moist, though somewhat dense, cake. The batter is as easy to create as anything out of a box--in other words, very easy! So that's good if you have lots of figs and not muc...

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I made this cake 2 days ago for a bunch of fig fanatics. Everyone went wild over it. It is not overly sweet and a very pleasant ending to a meal. I will definitley be making this again very soo...

This recipe makes a moist, though somewhat dense, cake. The batter is as easy to create as anything out of a box--in other words, very easy! So that's good if you have lots of figs and not muc...

Near my home I came across a fig tree on what once was a market garden area. There were so many figs both fallen and on this tree I brought them home and then went on the net to see what we coul...

This cake turned out to be a pleasant surprise! I used 1 lb. of fresh figs which equaled 3 cups needed for this recipe. The figs are in season towards the end of summer and are around $5.99 a po...

Although this cake did not come out quite right when I made it, it still tasted delicious. I suspect most of my problem was taking the advice of other reviewers. As I wanted more of a dessert ...

I made this yesterday & today it's here on "Recipes of the Day!" My neighbor just gave us a sack full of figs & I didn't know what to do with them! This cake is really good- I used a 13x9 pan. I...

An excellent way to use fresh figs. No matter what time I make it, this cake is not around long enough to see the next sunrise. I think the variable juiciness of fresh figs may give different ...

This was a wonderfully moist and fruity cake that we really enjoyed -- reminiscent of holiday fruitcake. I wouldn't change a thing!

Great cake for using fresh figs.