Fig Cake II

Fig Cake II

8 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Patsy
Recipe by  Patsy

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

Directions

  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.

Share It

Reviews (8)

Rate This Recipe
msfroggie
15

msfroggie

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.

rudi
9

rudi

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! My hubby loved this, thanks for sharing!

janie gausmann
4

janie gausmann

delicious and my guests were pleasantly surprised,

More Reviews

Similar Recipes

Fresh Fig Cake
(58)

Fresh Fig Cake

Old Fashioned Prune Cake
(49)

Old Fashioned Prune Cake

Banana Raisin Cake
(34)

Banana Raisin Cake

Fig Cake I
(36)

Fig Cake I

Dr. Bird Cake
(28)

Dr. Bird Cake

Buttermilk Pound Cake I
(20)

Buttermilk Pound Cake I

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old Fashioned Prune Cake

>

next recipe:

Buttermilk Pound Cake I