fig cake
(1 RATING)
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.
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prep time
15 Min
cook time
1 Hr
method
---
yield
20-24 serving(s)
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 4 teaspoons cinnamon, ground
- 2 teaspoons allspice, ground
- 2 teaspoons clove, ground
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 2/3 cup vegetable oil
- 1 pint canned figs with juice
- 2/3 cup pecans, chopped
How To Make fig cake
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Step 1Preheat 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.
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Step 2Spray 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.
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Step 3Remove 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!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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