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Fresh Fig Cake

Fresh Fig Cake

Karin Christian

Karin Christian

A moist cake made with fresh figs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 95g
  • 31%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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 chopped figs.
  4. Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.
  5. To make the filling: In a saucepan, combine 2 cups 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 layers of cake and on top.
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Reviews

bp
214

bp

8/21/2006

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 soon.

MISSCLAIRE
155

MISSCLAIRE

8/14/2003

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 much time. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Amazingly good with your morning coffee. Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) with a little of the evapourated milk before blending the figs with the batter. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Again, it's a good recipe, wonderfully sweet and satisfying!

TESSA07
103

TESSA07

4/22/2005

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 could do with them. This recipe was just so lovely we returned for more figs over several weeks. Even cut up and froze pieces for later. Such a moist and flavoursome cake.

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