For an extra layer of flavor, consider adding a tablespoon of dark rum or brandy to the buttermilk mixture. Toasting the walnuts before chopping them will enhance their nutty flavor. This cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
Fig Spice Cake
-
PREP TIME20 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 35 mins
-
SERVING14 People
-
VIEWS118
Aromatic and comforting, this Fig Spice Cake marries the natural sweetness of dried figs with the warmth of cinnamon and cloves, creating a delightful treat perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate48 g
-
Cholesterol44 mg
-
Fiber5 g
-
Protein5 g
-
Saturated Fat5 g
-
Sodium280 mg
-
Fat13 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan thoroughly. (5 minutes)
02
StepPlace dried figs in a saucepan and cover with water. Bring to a gentle simmer over low heat and cook until softened, approximately 5 minutes. Drain the figs, reserving 1/2 cup of the cooking liquid. Set aside both the figs and the liquid. (10 minutes)
03
StepIn a medium bowl, sift together the flour, baking powder, salt, baking soda, cinnamon, and cloves. This ensures a light and airy cake texture. (5 minutes)
04
StepFinely dice the softened figs into 1/4-inch cubes. In a separate medium bowl, combine the buttermilk with the reserved fig cooking liquid. (5 minutes)
05
StepIn a large bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the sifted flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the diced figs and chopped walnuts. (10 minutes)
06
StepPour the batter into the prepared tube pan and spread evenly. (2 minutes)
07
StepBake in the preheated oven until a wooden skewer inserted into the center of the cake comes out clean, 50 to 60 minutes. If the top begins to brown too quickly, tent it loosely with foil. (60 minutes)
08
StepLet the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Daphnee Ritchie
May 24, 2025My family couldn't get enough of this cake! It's become a new holiday tradition.
Bernice Towne
Dec 22, 2024I added a cream cheese frosting to mine, and it was the perfect complement to the spice cake.
Fritz Daniel
Nov 3, 2024Easy to follow recipe and the cake came out perfect! Will definitely make again.
Myra Runte
Jul 20, 2024I made this for Thanksgiving, and it was a huge hit! Everyone loved the unique flavor combination.
Joshuah Macgyver
Apr 29, 2024This cake is absolutely divine! The spices are perfectly balanced, and the figs make it so moist.