Fig Cake

Fig cake with almonds
Laurie Rubin / Getty Images
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
202 Calories
11g Fat
22g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fig cake is baked in a Bundt cake pan or tube cake pan. 

From some older reviews, a person mentioned replacing the orange juice with a similar juice. Another person replaced some of the orange juice with a bit of brandy. 


  • 2 1/2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup orange juice
  • 1 cup finely chopped fresh figs (or dried)

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).

  2. Generously grease and flour a Bundt pan or tube cake pan. 

  3. Mix together flour, ground almonds, baking powder, cinnamon, allspice, and salt.

  4. In a large mixing bowl with an electric mixer, beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition.

  5. With the mixer on low speed, beat the flour mixture into the egg mixture a little at a time, alternating with orange juice.

  6. Stir in figs.

  7. Spoon batter into prepared baking pan; smooth top.

  8. Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. One reviewer mentioned it took about an hour for her cake to test done.

  9. Cool fig cake in pan on a rack for about 5 minutes. Carefully remove from the pan to the rack to cool completely.

  10. You might want to glaze the cake with a caramel glaze or dust it with powdered sugar.

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