Fig Preserve Cake IV

12 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (4)
Fig Preserve Cake IV
This recipe makes a moist cake filled with a mixture of fig preserves, brown sugar, and pecans—a classic Louisiana dessert perfect for using up homemade preserves. The cinnamon and vanilla add warm spice notes to complement the sweet figs.

Ingredients

12 servings
  • 2 cups brown sugar
  • 1/2 cup oil
  • 3 eggs
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 2 tbsp water
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3 cups fig preserves
  • 1 tsp margarine
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. In a large glass bowl, combine brown sugar, margarine, oil and eggs. Add the fig preserves and vanilla. In a separate bowl combine the flour, cinnamon and baking powder.
  2. Combine the dry and wet ingredients (including water) stirring until well mixed. Fold in the pecans. After mixing all together, pour into a greased Bundt cake pan or sheet cake pan.
  3. Bake at 350°F for about 1 hour. When a toothpick inserted in the center comes out clean, it’s done. Let cool in pan for 10 minutes before turning out onto a cooling rack.

Common Problems and Solutions

Q: Why is my cake too dense?

A: Make sure you're folding in the pecans gently and not overmixing the batter once you combine wet and dry ingredients. Overmixing develops gluten and makes the cake heavy.

Q: Can I use fresh figs instead of preserves?

A: The preserves provide both moisture and sweetness that are essential to this recipe's texture. Fresh figs won't give you the same result—stick with preserves or try one of the other fig cake recipes on the site.

Tips and Techniques

If using a Bundt pan, make sure to grease it thoroughly (including all the crevices) to prevent sticking. This cake is even better the next day after the flavors have had time to meld.

Ingredient Substitutions

  • fig preserves: fig jam
  • margarine: butter
  • pecans: walnuts

Equipment Needed

  • Bundt cake pan or 9x13 sheet cake pan
  • Large mixing bowl
  • Separate bowl for dry ingredients
  • Electric mixer or whisk

Historical Context

Fig cakes have been a Louisiana tradition since the 1800s when French and Spanish settlers brought fig trees to the region. Preserving the abundant harvest allowed families to enjoy figs long after the short growing season ended.