Aunt Melina's Fig Cake

36 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (2)
Truly a CAJUN COUNTRY recipe with spiced figs, pecans, and molasses. This recipe was received from Mae Mae Breaux and very comparable to Aunt Melina Falcon’s recipe. Remember Aunt Melina never used measuring cups; always a handful of this and a pinch of that. Mae Mae watched her for several years and came up with this recipe. We can’t tell the difference and I bet Aunt Melina wouldn’t either, if she were still with us.

Ingredients

36 servings
  • 4 1/4 cup flour
  • 2 cups sugar
  • 3 tsp baking powder
  • 1 tsp soda
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 2 cups pecans, broken
  • 1 to 2 cups raisins (optional)
  • 1 to 2 cups dates (optional)
  • 1/2 cup dark molasses
  • 3/4 cup milk
  • 1 cup oil
  • 2 eggs
  • 8 oz Orange marmalade or Orange rinds (thin julienne)
  • 1 quart canned figs, crushed

Step-by-Step Instructions

  1. Mix all dry ingredients (flour, sugar, baking powder, soda, spices, pecans, and optional raisins and dates) thoroughly in a large bowl.
  2. In a separate bowl, mix all liquid ingredients (molasses, milk, oil, eggs, vanilla, orange marmalade or orange rinds, and crushed figs).
  3. Combine dry and liquid ingredients, stirring until just mixed. Do not overmix.
  4. Pour into a greased 10x16-inch pan and bake for 60 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
  5. During holidays, bake in mini loaf pans to give as gifts (adjust baking time to 35-40 minutes for smaller pans).

Common Problems and Solutions

Q: Can I use fresh figs instead of canned?

A: Yes, but you'll need to cook them down first with a little sugar until soft and syrupy to match the texture of canned figs. Fresh figs won't provide enough moisture on their own.

Q: Why is my cake too dense?

A: Make sure not to overmix the batter once you combine wet and dry ingredients - overmixing develops gluten and makes the cake heavy. Mix just until combined.

Q: How do I know when mini loaf pans are done?

A: Check at 35 minutes with a toothpick - mini loaves bake faster than a large sheet pan. They're done when a toothpick comes out clean or with just a few moist crumbs.

Tips and Techniques

If you’re giving mini loaves as gifts during the holidays, wrap them while still slightly warm in plastic wrap to keep them moist. The flavors develop and improve over a day or two of storage. You can substitute fig preserves if you don’t have canned figs - drain off excess syrup and measure out what you need.

Ingredient Substitutions

  • canned figs: fig preserves (drained) or fresh figs cooked with sugar
  • dark molasses: cane syrup or light molasses
  • orange marmalade: fresh orange zest (2-3 tablespoons)
  • pecans: walnuts

Equipment Needed

  • Large mixing bowl
  • Separate bowl for wet ingredients
  • 10x16-inch baking pan or mini loaf pans
  • Toothpick for testing doneness

Historical Context

Fig cakes have been a Louisiana tradition since figs were brought by early settlers and thrived in the humid climate. Every Cajun family with a fig tree had their own version of this spiced cake, and recipes were passed down by watching and learning rather than written measurements.