Fig Cake Recipe

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Fig Cake

Carrie Ardoin


This is my mother-in-law's recipe. She was a wonderful woman & this was her favorite cake. This cake is as wonderful as she was. You have to like figs & spices to like this cake. There is no icing on this cake & is cooked in a bundt pan. My slices are about an inch thick & I get 24 pieces. Enjoy!! I will post a picture the next time I cook one.

pinch tips: How to Measure Ingredients




15 Min


1 Hr


2 c
all purpose flour
2 c
4 tsp
cinnamon, ground
2 tsp
allspice, ground
2 tsp
clove, ground
1 tsp
baking soda
1/4 tsp
4 large
2/3 c
vegetable oil
1 pt
canned figs with juice
2/3 c
pecans, chopped

Directions Step-By-Step

Preheat oven to 350 degrees, In a large bowl, mix together with a spoon dry ingredients (except pecans) first, add wet ingredients (except figs) stir, add figs stir, add chopped pecans stir.
Spray bottom & sides of bundt pan well with Pam cooking spray. Pour batter into bundt pan & put in oven on center rack. Bake for 50 minutes. Depending on your oven you may have to bake for about 5 or 7 minutes longer. Make sure the top is brown & edges pull away from pan a little bit. I test the middle of the cake with a long cake tester from Pampered Chef. When testing tool comes out clean it should be ready. Don't over cook it will be dry.
Remove from oven & cool on cooling rack for about 5 minutes. Put platter or plate upside down on top of bundt pan & flip. I tap all around, top & sides of bundt pan to release the cake from pan. If you let cake cool in pan sometimes it sticks to pan. Let cool before slicing & enjoy!!

About this Recipe

Course/Dish: Cakes