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Fig Cake - Step by Step Recipe

Fig Bread or Fig Cake - Step by Step Recipe

What's a fig cake?  Think a bit like banana bread's sweetness and moist texture, but delicious fresh fig flavor! Incredibly easy to make and naturally sweet!

Related: Banana bread

Ingredients

• 3 eggs
• 1 and 1/2 cups (375 ml) sugar (yes, you may use equivalent amounts of a sugar substitute, like Stevia or Splenda, or 3/4 cup of honey or agave)
• 1 cup (250 ml) vegetable oil (Canola oil, Corn oil, Sunflower oil, etc.)
• 1/2 cup (125 ml) buttermilk, yes you may use regular milk or nonfat milk.
• 2 cups (500 ml) flour, whole wheat, or a gluten-free flour, if you prefer.
• 1 teaspoon (15 ml). salt (Optional, if you are a salt-restricted diet, skip it)
• 1 1/4 teaspoons (19 ml) ground cinnamon
• 1/2 teaspoon (8 ml) ground cloves
• 1/2 teaspoon (8 ml) ground nutmeg
• 1 1/2 teaspoons (22 ml) baking soda dissolved in 1 Tbsp. warm water
• 1 1/2 teaspoons (22 ml) vanilla
• 1 cup (250 ml) fig chopped fresh  - or fig preserves (for an extra moist bread, add a second cup of figs and bake a bit longer, approximately one hour.)
• 1 1/2 cups (375 ml) chopped walnuts, pecans, hazelnuts or even peanuts

Equipment

• Mixing bowl
• loaf pan or for a cake, a bundt pan (and bake 15 minutes longer)

 

Recipe Directions

Step 1 - Sift dry ingredients

Preheat the oven to 350F (177 C)

Sift the following dry ingredients together:

•  flour
•  salt
• ground cinnamon
•  ground cloves
•  ground nutmeg

Step 2 - mix eggs, sugar oil

Beat 3 eggs; add sugar and oil.

Step 3 - Prepare the figs

I usually peel them.  The skins have no flavor and sometimes are tough. But if that doesn't bother you, you can mush them up whole,

Step 4 - Combine dry and wet

Combine the sifted dry ingredients with the egg mixture, alternating with the buttermilk. The add the vanilla and fold in figs and nuts.

Step 5 - Grease a pan and fill it

Grease and flour a loaf pan, then pour in the mixture.

Step 6 - Bake

Bake at 325 F for 45 minutes, or until a clean smooth butter knife comes out fairly smooth and clean.

 

Useful conversions to scale up the recipe or change to different units

This table is a helpful overview for quick conversions. Each row's cells are equivalent to each other (e.g., 3 teaspoons = 1 Tablespoon = 1/2 ounce = 15 ml, etc.)

Teaspoons	Tablespoons	Ounces	Cups	Pints	Quarts	Gallons	ml	Liters
1	1/3	1/6					5
3	1	1/2	1/16				15	0.015
12	4	2	1/4				60	0.06
	8	4	1/2				125	0.125
	16	8	1	1/2	1/4	1/16	250	0.25
		16	2	1	1/2	1/8	500	0.5
		32	4	2	1	1/4	950	0.95
		128	16	8	4	1	3800	3.8