Buttermilk Fig Cake

  • Yield: 12 servings


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