Summer Fig Spice Cake

  • Yield 16 servings

The addition of figs to this classic spice cake makes it very special.


2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh figs, choppedk, stems removed (or may use fig preserves)
1 cup pecans, chopped (optional), toasted
-- Glaze
1/2 cup sugar
1/4 cup butter
1/4 cup buttermilk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract


  1. Preheat the oven to 325F.
  2. To prepare the cake:  Blend together the first 7 ingredients in a large bowl.  Stir in the eggs, oil and buttermilk, blending well.  Fold in the vanilla, figs and pecans.
  3. Pour into a greased and floured 9x13x2-inch baking dish.
  4. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Remove from the oven to a wire cooling rack.  Pierce the top of the cake several times with a toothpick; drizzle Glaze over the cake.
  5. Serve with whipped cream or ice cream, if desired.
  6. To prepare the glaze:  Bring all the ingredients to a boil in a small saucepan and cook for 3 mintues.
  7. Pour over the cake.

Recipe reprinted with permission from Under the Fig Leaf; A Cookbook for Fig Lovers (copyright 2009, Sherri Lee Parker Lee).




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