This fig cake recipe is made with dried figs, walnuts, and warm spices.
Ingredients
- figs: 1 pound (dried)
- ½ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- salt: 1 tsp
- baking soda: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground cloves: 0.25 tsp
- buttermilk: 0.5 cup
- white sugar: 1 cup
- unsalted butter: 0.5 cup (softened)
- eggs: 2 piece
- vanilla extract: 1 tsp
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
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Place dried figs into a saucepan and cover with water. Bring to a simmer over low heat and cook until soft, about 5 minutes. Drain figs, reserving 1/2 cup cooking liquid.
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Sift flour, baking powder, salt, baking soda, cinnamon, and cloves into a bowl.
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Cut figs into 1/4-inch cubes. Combine buttermilk and reserved cooking liquid in a medium bowl.
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Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk mixture, then stir in figs and walnuts. Pour into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
