Four layers of fig cake on red toil cake plate.

Fig Cake

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Fig cake on lace doily and fig leaves with fresh figs.

I started making this fig cake when I had an oversupply of fig preserves in my pantry. The jewel filled jars of this sweet fruit came mostly from visits with Momma. It seems we couldn’t leave empty-handed. Then I remembered a spicy, moist cake from my childhood.

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I rediscovered how this cake fits the bill when needing a sweet something. The fig cake can be quickly prepared to take to church, bring to a friend, or baked ahead for some weekend 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 refused to eat it and in fact, grimaced when I told them it was baked with figs. Eventually, they decided to give it a try and after one bite of witnessing its goodness, they instantly became fans.

Fig Facts

Bowl of fresh figs for fig cake.

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 southern fruit.

  • The little seeds found 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 this wasp just for that purpose needing each other for survival. Amazing!
  • Fig puree’ can be substituted for fat in recipes.
  • The Fig Newton Cookie made its intro 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, themselves.

Simple Fig Cake Beauty

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. Either way, it makes a beautiful presentation.

Four layers of fig cake on red toil cake plate.
The taste of the spicy cake together with the cream spiked with cinnamon, the praline glaze, and the crunch of pecans make a great combination. It’s so good!

My older grandchildren are finally at the age where they are showing interest in helping in the kitchen. Here is Kathryn.

Little girl pouring buttermilk into a mixing bowl.

While experimenting with this fig cake, she was learning how to measure. It’s a fun teaching tool for them, and I like their company.  

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Fig cake on lace doily and fig leaves with fresh figs.

Fig Cake

A traditional southern cake made with fig preserves whose flavor and moistness intensifies after it’s baked. Bake it in a bundt pan or in layers topped with the Cinnamon Whipped Cream and the Praline Glaze.

  • Total Time: 45 minute
  • Yield: 12 slices 1x



The Cake

1 1/2 cups sugar

3 eggs

2 cups all-purpose 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

Cinnamon Whipped Cream

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon ground cinnamon

Praline Glaze

1/2 cup packed brown sugar

1/2 cup salted butter

1/4 cup milk

1/2 cup  pecans, optional


For Cake

  • Preheat oven to 350 degrees. Grease and flour a bundt pan or 2-9 inch cake pans.
  • 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.

For Cinnamon Whipped Cream

  • 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 refrigerated until ready to use.
  • When cake is completely cooled place first cake layer on cake plate, and frost top with whipped cream then stack and repeat with next two layers.
  • Keep cake cool in the refrigerator until glaze is ready to drizzle over cake.

For Praline Glaze

  • Combine brown sugar, butter, and milk itno a small saucepan and bring to a boil and cook for 3 minutes. 
  • Let cool then drizzle on top of the cake, sprinkle with chopped pecans, and return cake to the refrigerator.


For best filling place mixing bowl and beaters in the freezer for a few minutes before making whipped cream.

  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes – 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Cajun

Keywords: fig cake

“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

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  1. Is the nutrition information above for the entire cake or 1/12 of the cake? That’s a lot of carb (as well as everything else for 1/12) so just want to confirm. I have figs frozen that I can’t wait to use. I usually make preserves and fig butter but wanted to try something different. Love your blog.

    • Hi, Donna! The nutrition information is for the cream filling and the glaze so that’s why it is so high in calories and carbs. With just the cake the calories and carbs will be about a third less than with the cake plus cream filling and glaze topping. Thank you!

  2. Hi Kay..I’m a Louisiana Lady as well from Avoyelles Parish “Da Parish”.. I had a question..i wanted to make this for a reunuion..If i make the bundt cake would i leave out the whipped filling or does it still go i the bundt..would the cooking times be the same? Thanks. Ca Cest Bon!!!

    • Hi, Michelle! I like saying your last name and yes, I know how to pronounce it! 😁
      When baking this cake in a bundt pan you can serve it as is or with the whipped filling and/or glaze on the side to top each slice. It bakes for approximately an hour in the oven as the instructions say. Good hearing from you, have a nice day!

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