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
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Nutrition Facts
Servings: 12 to 16 Servings
Amount per serving
Calories 202
% Daily Value*
Total Fat 11g 15%
Saturated Fat 1g 6%
Cholesterol 56mg 19%
Sodium 156mg 7%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Protein 3g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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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