Figgy Pecan Cake Recipe

Name: Figgy Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups sugar; ½ cup shortening (Butter flavored Crisco works best); 3 eggs, beaten; 1 cup fig preserves; 1 cup milk; 1 teaspoon baking soda; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 1 teaspoon allspice; 2 ½ cups all-purpose flour; 1 cup pecans, chopped

Servings: persons

2 cups sugar
½ cup shortening (Butter flavored Crisco works best)
3 eggs, beaten
1 cup fig preserves
1 cup milk
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
2 ½ cups all-purpose flour
1 cup pecans, chopped

1
Cream sugar and shortening.
2
Add beaten eggs and mix well.
3
Add the fig preserves.
4
Mix all of the dry ingredients together (except pecans) and whisk to blend them.
5
Slowly add the dry ingredients to the egg and sugar mixture, alternating with the milk.
6
Mix thoroughly for about 2 minutes.
7
Add the pecans (I lightly flour mine to keep them from sinking).
8
Pour into a greased and floured tube pan and bake in a preheated 350 degree oven for 1 hour.
9
Cool at least 10 minutes before removing from the pan.

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 cups sugar, ½ cup shortening (Butter flavored Crisco works best), 3 eggs, beaten, 1 cup fig preserves, and more.

Yes, Figgy Pecan 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.

Figgy Pecan Cake

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