Buttermilk Fig Cake

  • Yield 12 servings

This classic combination will keep you coming back for more.


Buttermilk Fig Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegetable oil
3 -- eggs
1 cup buttermilk
1 tablespoon vanilla extract
2 cups figs, chopped
1 cup pecans, chopped
Buttermillk Sauce:
1 cup sugar
1/2 cup (1 stick) butter
1/2 cup buttermilk
1 tablespoon corn syrup
1 tablespoon vanilla extract
1/2 teaspoon baking soda


  1. Cake:  Combine the flour, sugar, salt, baking soda and baking powder in a large bowl and mix well.  Add the oil, eggs, buttermilk, vanilla, figs and pecans and mix well.  Pour into a greased and floured bundt pan.  Bake in a preheated 350F oven for 45 minutes or until the cake tests done.  Cool in the pan for 10 minutes.  Remove to a wire rack and poke holes over the cake with a fork or wooden pick.
  2. Sauce:  Combine the sugar, butter, buttermilkm, corn syrup, vanilla and baking soda in a saucepan.  Bring to a simmer, stirring frequently.  Cook for 3 minutes, stirring occasionally.  Pour over the cake. 
  3. You may bake this cake in a greased and floured 9 x 13-inch baking pan and pour the sauce directly over the cake.

Recipe reprinted with permission from Junior League of Lake Charles Marshes to Mansions (Junior League of Lake Charles, Louisiana, 2007). 



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