It all started with my Mama's gumbo recipe!

Five Days of Figs: Day 2, Fig Cake

Five Days of Figs: Day 2, Fig Cake


I started making fig cakes when I had an oversupply of preserves in my pantry. So many figs and what to do with them? I remembered having a fig cake recipe somewhere and after a little searching and comparing with other recipes I came up with this one. I was always needing a sweet something that could be easily whipped up to take to church, bring to a friend or bake ahead of time when company was coming over and this cake fits the bill. 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.)

I’ll never forget the first time I served it to some of my Arkansas friends. They would not eat it and in fact made a grimace when I told them what was in it, but they were daring and after one bite decided it was indeed delicious! Maybe I should make it my quest to reveal to the world the beauty of the fig and why it is worthy of having a fancy for. On second thought, there are other things much more important that need sharing, but for now I’ll just share some fig facts.

  • 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 that wasp just for that purpose therefor 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 has 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 in them can help control high blood pressure.
  • The fig leaves are edible and full of healthy benefits.


Now getting back to the cake recipe. You can simply bake it in a bundt pan or dress it up by following the instructions below with these whipped cream and glaze recipes or any other way you’d like.

My older grandchildren are finally at the age where they are entertained by helping me in the kitchen. This is Kathryn. We were experimenting with this cake and here she’s learning how to measure. It’s a fun teaching tool for them and I like the company.  

Her father does the same exact thing when he’s concentrating.

Fig Cake

1 1/2 cups sugar

3 eggs

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. 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 and mix until all are incorporated well. Blend in oil. Stir in preserves and pecans. Pour equal amounts of batter into the prepared cake pans. Bake for 30 minutes. Take cakes out of oven when a toothpick inserted in the center of the them comes out clean. Take cakes out of pan and cool on cake racks. 


When cake is cooled slice both layers in two making 4 layers.

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

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