Fig Spice Cake

12
Servings
60m
Prep Time
50m
Cook Time
1h 50m
Ready In


"This comes from the Joy of Cooking. Posted for "You Want What?! tag game. Prep time is an estimate."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (121.1 g)
  • Calories 508.3
  • Total Fat - 36.9 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 56.2 mg
  • Sodium - 400.3 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 4.2 g
  • Sugars - 18.8 g
  • Protein - 15.2 g
  • Calcium - 87.6 mg
  • Iron - 2.6 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.3 mg

Step 1

Have all ingredients about 75F.

Step 2

Stew figs in water, cool, drain & reserve 1/2 cup juice.

Step 3

Cut figs into 1/4" cubes.

Step 4

Combine fig juice and buttermilk or yogurt; set aside.

Step 5

Preheat oven to 350F.

Step 6

Sift before measuring: 1 1/2 cups cake flour

Step 7

Resift with baking powder, salt, cinnamon, cloves and baking soda; set aside

Step 8

Cream butter until soft.

Step 9

Add the sugar gradually.

Step 10

Cream until very light.

Step 11

Beat in 1 egg at a time.

Step 12

Add the flour mixture to the butter mixture in about 3 parts, alternating the thirds of the milk and fig juice.

Step 13

Stir the batter after each addition until smooth.

Step 14

Add the figs with vanilla and nuts or raisins

Step 15

Bake in a greased 9" tube pan for about 50 minutes.

Step 16

When cool, spread with Coffee or Mocha icing or frosting of your choice.

Tips & Variations


  • 9" Tube pan
  • Have all ingredients about 75F.

Related

ellie

Wonderful cake. I used fresh figs cooked in water along with the yogurt option. I also used pecans for the nuts. I didn't sift the flour twice, just once with the spices. No frosting as this cake is wonderful just by itself! Thanks for sharing!

review by:
(26 Aug 2017)

MsPia

Delicious cake!Very moist, almost a fruit cake. I used home made figs in syrup instead of the dried figs and and the sugar. Also used yogurt and nuts and a few raisins. I'm eating my second piece of the day right now and it tastes even better than the first one ;)

review by:
(22 Mar 2017)