How to Make Fig Cake II - A Step-by-Step Guide

Fig Cake II is a delicious and moist dessert that’s perfect for the fall season. With its sweet and rich flavor, this cake is a great way to enjoy the abundance of fresh figs during their peak season. Whether you’re a fig lover or just looking for a new dessert recipe to try, this Fig Cake II will quickly become a new favorite in your household.

Made with simple ingredients, this cake is easy to prepare and requires minimal effort. The combination of fresh figs, warm spices, and a tend...

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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

Information

  • 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

  • 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

    409 cal.

    • Total Fat: 23g
    • Saturated Fat: 5g
    • Cholesterol: 43mg
    • Sodium: 323mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 35g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 47mg
    • Iron: 1mg
    • Potassium: 113mg