Fig Cake Recipe – Eats Now

Name: Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. sugar; 1 c. canola oil; 3 eggs (I use one yolk and 3 whites); 2 c. plain flour; 1/4 tsp. salt; 1 tsp. baking powder; 1 tsp. each: cinnamon, allspice and nutmeg; 1/2 tsp. ground cloves; 2/3 c. buttermilk; 1 c. fig preserves, chopped; 1 c. nuts, chopped

Servings: persons

2 c. sugar
1 c. canola oil
3 eggs (I use one yolk and 3 whites)
2 c. plain flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. each: cinnamon, allspice and nutmeg
1/2 tsp. ground cloves
2/3 c. buttermilk
1 c. fig preserves, chopped
1 c. nuts, chopped

1
Cream oil and sugar and beat in eggs, one at a time.
2
Sift together in a separate mixing bowl flour, baking soda, salt and spices.
3
Add nuts.
4
Add dry mixture to creamed mixture a little at a time, alternating with buttermilk.
5
Add 1 cup of chopped fig preserves with juice.
6
Mix well.
7
Pour into greased and floured Bundt pan.
8
Bake at 375u00b0 about 1 hour.
9
Cake is done when it springs back when touched.
10
Cake is better the next day.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. sugar, 1 c. canola oil, 3 eggs (I use one yolk and 3 whites), 2 c. plain flour, and more.

Yes, Fig Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fig Cake

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