I started making fig cakes when I had an oversupply of preserves in my pantry. So many figs and what to do with them? This cake fits the bill when needing a sweet something that can be easily whipped up to take to church, bring to a friend or bake ahead for company. It can be made into a simple bundt style or baked in layers and frosted. It’s one of those cakes that stays moist and gets better with time. Adding fruit does that to most baked goods.
I’ll never forget the first time I served this cake to some of my Arkansas friends. They would not eat it and in fact made a grimace when I told them it was made with figs. Eventually, they decided to give it a try and after one bite decided it was indeed delicious. I’m still amazed at how many people aren’t familiar with the fig so here are some interesting facts I’ve discovered about this sweet fruit.
- Those little seeds inside the fig were once hundreds of blossoms when the fig first formed.
- Figs are pollinated by a tiny wasp a couple of millimeters long. God made the wasp just for that purpose, therefore the fig and the wasp need each other for survival. So amazing!
- Fig puree can be substituted for fat in recipes.
- The Fig Newton Cookie was introduced in 1891.
- The early Olympic athletes received fig laurels as medals.
- A cup of figs contains the same amount of calcium as a cup of milk.
- Because of their high fiber content they can be helpful in weight management. (You like that one, I know. Me too!)
- The potassium contained in figs can help control high blood pressure.
- The fig leaves are edible and full of healthy benefits.
Fig Cake Recipe
You can bake this cake in a simple bundt pan and dress it up with a glaze or bake it in layers to fill with a creamy frosting. My older grandchildren are finally at the age where they are entertained by helping in the kitchen. This is Kathryn. While experimenting with this cake she was learning how to measure. It’s a fun teaching tool for them and I like the company in the kitchen.Print
A traditional southern cake made with fig preserves whose flavor and moistness intensifies days after it’s baked.
1 1/2 cups sugar
2 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 cup buttermilk
1 cup vegetable oil
1 cup fig preserves
1 cup chopped pecans
- Preheat oven to 350 degrees. Grease and flour 2-9 inch cake pans or a bundt pan.
- In a large bowl cream sugar and eggs with a mixer.
- In a separate bowl mix flour, salt, soda, cinnamon, nutmeg, and clove with a whisk.
- Add flour mixture and buttermilk alternately into creamed mixture mixing well.
- Blend in oil until it is incorporated well into the batter.
- Stir in preserves and pecans.
- Pour into the prepared bundt pan and bake for 1 hour or equal amounts of batter into the prepared cake pans and bake for 30 minutes.
- Take cake out of the oven when a toothpick inserted into the center comes out clean. Let cool for a few minutes then remove cake from pan and cool on cake racks.
This cake is delicious by itself or with a glaze and/or icing.
When cake is cooled slice both layers in two making 4 layers. Ice with frosting below.
Cinnamon Whipped Cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon ground cinnamon
Place cream in a mixing bowl and begin whipping then slowly add powdered sugar then cinnamon. Beat until peaks form being careful not to over beat.
Keep whipped cream cool until ready to use. When cake is completely cooled place first cake layer on cake plate and frost top with Cinnamon Whipping Cream. Repeat with next two layers. Keep cake refrigerated until the glaze is ready to drizzle over it.
Brown Sugar Glaze
1/2 cup packed brown sugar
1/2 cup butter
1/4 cup milk
Combine in saucepan and bring to a boil and cook for 3 minutes.
Let cool to lukewarm then drizzle on top of cake. Sprinkle with chopped pecans. Keep refrigerated.
The taste of the spicy cake together with the cream spiked with cinnamon, the praline-like glaze and the crunch of pecans makes a great combination. It’s so good! Next, more preserves and ways to enjoy them.
“Unless someone like you cares a whole awful lot, nothing is going to get better. It’s not.” Dr. Seuss
My counsel for you is simple and straightforward: Just go ahead with what you’ve been given. You received Christ Jesus, the Master; now live him. You’re deeply rooted in him. You’re well constructed upon him. You know your way around the faith. Now do what you’ve been taught. School’s out; quit studying the subject and start living it! And let your living spill over into thanksgiving. Colossians 2:6-7 The Message