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Fig Cake I

Fig Cake I

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
MRS.CAJUN COOK

MRS.CAJUN COOK

A cake that makes your whole house smell good.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside.
  2. In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

bp
25

bp

8/30/2006

I made this cake for the first time tonight and am very disappointed. The cake itself is mainly a spice cake which is fine but you cannot taste any figs (I even put 1 extra cup of figs). I tried to make the icing 2 times with no success. So if your main reason for making a fig cake is to taste the figs, forget this recipe.

TOTO
24

TOTO

1/1/2004

This cake is WONDERFUL! Very moist and flavorful. I used a cream cheese frosting instead of the frosting in the recipe. I know I will be making this every year my fig tree produces!

WLPOOL
16

WLPOOL

8/23/2005

This cake was great. I did not use the frosting because I used one from another recipe. It was 1/4 cup packed brown sugar, 1/4 cup water, 2 cups chopped fresh figs,1tablespoon lemon juice. Bring to boil then simmer for 20 min. It came out great. Also, I only had walnuts so I used those. I will make this again!

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