Fig Spice Cake Recipe

Name: Fig Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried figs (16 figs); 1/2 c. fig juice; 1/2 c. sour milk; 1 c. sugar; 1/2 c. butter; 2 eggs; 2 c. cake flour; 1 tsp. any baking powder; 1 tsp. salt; 1/2 tsp. cinnamon; 1/4 tsp. cloves; 1/2 tsp. soda; 1 tsp. vanilla; 1 c. broken nut meats or raisins

Servings: persons

1 lb. dried figs (16 figs)
1/2 c. fig juice
1/2 c. sour milk
1 c. sugar
1/2 c. butter
2 eggs
2 c. cake flour
1 tsp. any baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. soda
1 tsp. vanilla
1 c. broken nut meats or raisins

1
Stew figs.
2
Preserved figs, well drained, may be substituted in which case add 1 teaspoonful lemon juice.
3
Cool, drain, then cut the figs into 1/4-inch cubes.
4
Measure, packing rather closely, 2 cupfuls of figs.
5
Combine fig juice and sour milk.
6
Sift before measuring sugar.
7
Beat butter until soft.
8
Add the sugar gradually. Blend these ingredients until they are very light and creamy.
9
Beat eggs in one at a time.

980

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb. dried figs (16 figs), 1/2 c. fig juice, 1/2 c. sour milk, 1 c. sugar, and more.

Yes, Fig Spice 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 Spice Cake

How did you like this recipe?

Frequently Asked Questions