Pecan Fig Spice Cake

    (45)
    2 hours

    This pecan and fig cake is spiced with cinnamon, cloves and nutmeg and has a very creamy icing. It smells great while baking!


    45 people made this

    Ingredients
    Makes: 1 cake

    • 2 cups (250g) plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 250g butter
    • 1 1/2 cups white sugar
    • 3 eggs, beaten
    • 1 cup buttermilk
    • 1 cup fresh figs, diced
    • 1 cup pecans, diced
    • Icing
    • 125g butter
    • 1/2 cup white sugar
    • 1/2 cup evaporated milk
    • 1/2 teaspoon bicarb soda

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 150 degrees C. Grease a 23x33cm cake tin. Mix together the flour, cinnamon, cloves, nutmeg, bicarb soda, baking powder and salt. Set aside.
    2. In a large bowl, cream together 250g butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the figs and pecans.
    3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    4. To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and bicarb soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage. Cool to lukewarm. Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.
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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (39)

    by
    26

    I made this cake for the first time tonight and am very disappointed. The cake itself is mainly a spice cake which is fine but you cannot taste any figs (I even put 1 extra cup of figs). I tried to make the icing 2 times with no success. So if your main reason for making a fig cake is to taste the figs, forget this recipe.  -  30 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    25

    This cake is WONDERFUL! Very moist and flavorful. I used a cream cheese frosting instead of the frosting in the recipe. I know I will be making this every year my fig tree produces!  -  02 Oct 2001  (Review from Allrecipes USA and Canada)

    by
    17

    This cake was great. I did not use the frosting because I used one from another recipe. It was 1/4 cup packed brown sugar, 1/4 cup water, 2 cups chopped fresh figs,1tablespoon lemon juice. Bring to boil then simmer for 20 min. It came out great. Also, I only had walnuts so I used those. I will make this again!  -  23 Aug 2005  (Review from Allrecipes USA and Canada)

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