Fig Cake

Fig cake with almonds
Laurie Rubin / Getty Images
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 12 to 16 Servings

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. 

What You'll Need

  • 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)

How 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.
  1. Stir in figs.
  2. Spoon batter into prepared baking pan; smooth top.
  3. 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.
  4. Cool fig cake in pan on a rack for about 5 minutes. Carefully remove from the pan to the rack to cool completely.
  5. You might want to glaze the cake with a caramel glaze or dust it with powdered sugar.

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Nutritional Guidelines (per serving)
Calories 202
Total Fat 11 g
Saturated Fat 1 g
Unsaturated Fat 7 g
Cholesterol 56 mg
Sodium 156 mg
Carbohydrates 22 g
Dietary Fiber 1 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)