It doesn’t stay around my house for very long because this cake is so moist. Toast the pecans a little to give them a different flavor. A date cake can be made by using dates instead of figs.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 3 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 teaspoon vanilla extract
- 1 cup canned figs with juice, chopped
- 1 cup chopped pecans
- 1 cup white sugar
- ½ cup buttermilk
- ½ teaspoon baking soda
- 1 tablespoon light corn syrup
- ¼ cup butter
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
- Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
- 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.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 323 mg |
| Sugars | 35 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a great and easy way to use fresh figs, which we have in abundance this year! It is delicious with a cup of coffee or chai tea in the morning as it is not overly sweet. We did not make the icing either.
Turned out wonderfully
only used 1 cup of sugar and baked in individual Bundt cake pans for 40 min. did not do frosting only dusting of powder sugar.
This is a delicious cake. I used a bundt pan the first time and made two dozen muffins with the batter the next time. Used fresh figs in both. No icing either time. Didn’t need it.
I’m fortunate that I have nice neighbors who allow me to pick figs from their trees. I made this cake last fig season with the fresh figs and, instead of using the icing recipe, I dusted the top of the cake with 10X sugar. Everyone loved the cake. It’s fig season again and I picked a lot this morning. I’ll be making the cake again tomorrow.
The cake is fabulous, but I did not care for the topping. I think I will try a cream cheese frosting on the one I have in the oven now.
Very good!! Agree with others: very moist, tasty, and plenty sweet without icing. I excluded the icing and followed recipe otherwise except replaced half the oil with apple sauce. I will make again and will try reducing sugar a bit.
Everybody loved this cake!! I followed the recipe as written, but skipped the icing.
So moist and delicious! A huge hit!
Yummy! Doesn’t even need the icing if you don’t want it
This cake was delicious I made a few substitutions based on what I had available. I used a jar of figs I canned last year (more than a cup) so I cut the sugar down to a half of a cup of coconut sugar, toasted chopped almonds instead of pecans.. I mixed the figs into the batter quite a bit and added extra nutmeg. We ate it without the frosting and it was moist and well spiced!
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 preferred.
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 keep the recipe because I can my own figs and this is a good recipe to use them up. Just don’t cook the icing to 240 degrees. It really doesn’t need a glaze.
Amazing!!!! My neighbors fig tree grew over into our yard im so glad it did. Im not one for measuring so i over did it a bit on the figs and nuts (which to me only made it better). Instead of using the icing i substituted the caramel icing VI recipe from this site- fantastic addition!! Will definitely be making this again.
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 Cinnamon, Nutmeg, Cloves and Ginger about a teaspoon each and I used baking powder instead of baking soda, I used half a cup oil n half melted butter instead all oil. The cake came out moist n sooo tasty one thing I’d change is add more sugar next time, but if u’re making the Icing then u’re all set!
I made this last night and was very pleasantly surprised. (the cake part only, as I didn’t have the ingredients for the icing) This was a hit even with the kids, who aren’t fans of spice cake. I used fresh figs. Excellent recipe!
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 it in a bundt pan. It is so moist that it would be just as good without the icing. I’ll definitely make it again.
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’s a delicious, spicy, moist cake. I used home canned figs and it turned out wonderful. I used a bundt cake pan and had some trouble getting it out of the pan. Make sure you grease and flour the pan very thoroughly.
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 and make this at least once!! Thanks for sharing the recipe. Yummy! If I had one suggestion, make it and let it soak up all the icing over night. Then enjoy the next day.
delicious and my guests were pleasantly surprised,
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 longer to bake – almost 1-1/2 hours. Delicious – will surely make again.