Fig Cake Ii Recipe

Name: Fig Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 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; 1/2 cup buttermilk; 1/2 teaspoon baking soda; 1 tablespoon light corn syrup; 1/4 cup butter; 1 teaspoon vanilla extract

Servings: persons

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 1/2 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
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/4 cup butter
1 teaspoon vanilla extract

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.

2257

kcal

Calories

168

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and more.

Yes, Fig Cake Ii 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.

That's it — enjoy your meal!

Fig Cake Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions