Fig Cake Recipe

Fig Cake Recipe

How To Make Fig Cake

This fig cake is a moist and perfectly spiced dessert treat, loaded with delicious honey-like figs and pecans! The perfect teatime dessert to make anytime.

Preparation: 30 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 45 minutes



  • 2cupsall purpose flour
  • 1tspsalt
  • 1tspground cinnamon
  • 1tspground nutmeg
  • 1tspground allspice
  • 1tspvanilla extract
  • 3eggs
  • cupswhite sugar
  • 1cupvegetable oil
  • 1cupbuttermilk
  • 1tspbaking soda
  • 2tsphot water
  • 1tspvanilla extract
  • 1cupfigs with juice,canned, chopped
  • 1cuppecans,chopped

For Buttermilk Icing:

  • 1cupwhite sugar
  • ½cupbuttermilk
  • ½tspbaking soda
  • 1tbsplight corn syrup
  • ¼cupbutter
  • 1tspvanilla extract


  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

  2. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.

  3. In a large bowl, beat the eggs with an electric mixer until thick and lemon colored. Beat in 1½ cups of sugar and 1 cup of oil.

  4. Combine the buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture.

  5. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.

  6. Bake in the oven for 70 to 75 minutes. Remove from pan.

Buttermilk Icing:

  1. In a heavy saucepan, combine the sugar, buttermilk, baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F). Remove from stove and stir in vanilla.

  2. Pour over warm cake, serve, and enjoy!


  • Calories: 404.87kcal
  • Fat: 22.55g
  • Saturated Fat: 3.56g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 13.73g
  • Polyunsaturated Fat: 4.08g
  • Carbohydrates: 48.39g
  • Fiber: 1.42g
  • Sugar: 35.26g
  • Protein: 4.08g
  • Cholesterol: 38.54mg
  • Sodium: 266.17mg
  • Calcium: 45.22mg
  • Potassium: 114.31mg
  • Iron: 1.11mg
  • Vitamin A: 41.27µg
  • Vitamin C: 0.54mg
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