Fig Cake
Fig cake is a delightful Southern treat that marries the sweetness of figs with warm spices like cinnamon and nutmeg. Its moist texture and nutty pecans make it a perfect dessert for gatherings or a cozy family dinner. This cake will charm anyone who loves homemade, comforting flavors.
Ingredients
Instructions
- Mix all dry ingredients together in a bowl.
- Add cooking oil and beat well.
- Add eggs one at a time, alternating with buttermilk.
- Stir in chopped fig preserves, juice, and vanilla.
- Pour the batter into a tube pan and bake for 1 hour at 350°F.
Tips & Substitutions
For a more intense flavor, consider using fresh figs instead of preserves. If you prefer a less sweet cake, reduce the sugar to 1 cup. You can also substitute half the cooking oil with unsweetened applesauce for a lighter version. Ensure your ingredients are at room temperature for better mixing. Be careful not to overmix the batter to keep the cake tender.
Serving Suggestions
Serve this Fig Cake as a delightful dessert alongside a scoop of vanilla ice cream or whipped cream. It pairs beautifully with a cup of coffee or tea. For a refreshing twist, consider serving it with Hawaiian Pineapple Salad for a tropical touch. It's also a great option for potlucks or family gatherings.
Storage & Reheating
Store any leftover Fig Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. For reheating, slice and warm individual pieces in the microwave for about 10-15 seconds or until just warm, to preserve its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fig Cake contains roughly 777 calories, with 10g protein, 77g carbohydrates, and 49g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1146mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen figs for this recipe?
Yes, you can use frozen figs, but make sure to thaw and drain them well before adding to the batter to avoid excess moisture. This will help maintain the cake's texture and prevent it from becoming soggy.
What can I substitute for buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
How can I make this cake gluten-free?
To make a gluten-free Fig Cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose has xanthan gum included to help with structure. Additionally, check that all other ingredients are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).