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

Fig Cake

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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
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