Summer Fig Spice Cake

  • Yield: 16 servings


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