Ruby Alexander'S Fig Cake
A moist and flavorful fig cake featuring pecans and warm spices, perfect for dessert or tea time, appealing to those who enjoy rich, fruity baked treats.
Ingredients
Instructions
- Mix oil and sugar in a bowl; add beaten eggs, then alternately add buttermilk and sifted flour to the mixture.
- Combine remaining ingredients: pecans, diced figs, salt, soda, nutmeg, baking powder, cinnamon, allspice, and vanilla, then fold into the batter.
- Pour batter evenly into two greased 9-inch pans or a 11 x 9-inch pan.
- Bake at 375°F for 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Toasting the pecans beforehand can enhance their nutty flavor. Be mindful not to overmix the batter to ensure a light, fluffy cake.
Serving Suggestions
Serve slices of Ruby Alexander's Fig Cake with a dollop of whipped cream or vanilla ice cream for added indulgence. This cake pairs wonderfully with a cup of coffee or a refreshing glass of Bea'S Party Punch. Consider serving it alongside a light salad for a delightful contrast.
Storage & Reheating
Store leftover fig cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for 10-15 seconds or warm in an oven preheated to 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby Alexander'S Fig Cake contains roughly 952 calories, with 13g protein, 103g carbohydrates, and 57g fat. It is an excellent source of protein (26% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
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 fresh figs instead of canned?
Yes, you can use fresh figs instead of canned. Just make sure to dice them into similar-sized pieces to ensure even distribution in the batter. Fresh figs will add a slightly different texture and flavor to the cake, making it a delightful variation.
How can I make this recipe gluten-free?
To make Ruby Alexander's Fig Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately if needed. This will help maintain the structure of the cake while accommodating gluten-free dietary needs.
What can I use instead of pecans?
If you're allergic to pecans or prefer a different nut, walnuts or almonds can be great substitutes. You can also omit the nuts entirely for a nut-free version. For a unique twist, consider adding chocolate chips or dried fruits like raisins or cranberries.
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).