Fig Cake IV - la gâteau de figue

12 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
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Fig Cake IV - la gâteau de figue
Most people have had dried figs (especially in fig newtons!), but fresh figs are a real treat, especially when used in this Louisiana fig cake - la gâteau de figue! This classic recipe combines fresh figs with butter, pecans, and optional raisins for a moist, flavorful dessert.

Ingredients

12 servings
  • 1 1/2 cup sugar
  • 1 1/2 cup figs
  • 3 eggs
  • 1 stick butter
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour
  • 1 cup pecans optional
  • 1/2 cup raisins optional

Step-by-Step Instructions

  1. Preheat oven to 350-400°F. Grease and flour a 9x13 inch baking pan.
  2. Cream together eggs, sugar and butter until well blended.
  3. Add flour one cup at a time, mixing well after each addition.
  4. Blend in the baking powder, figs, nuts, raisins, and baking soda until evenly distributed.
  5. Pour batter into the prepared pan.
  6. Bake at 350-400°F for 45 minutes or until a toothpick inserted in the center comes out clean. Mmm I can smell it now!

Common Problems and Solutions

Q: Why is my fig cake too dry?

A: Make sure you're using fresh, moist figs rather than dried ones. You can also check your oven temperature - baking at the higher end (400°F) may dry it out, so try 350°F for a moister cake.

Q: Can I use dried figs instead of fresh?

A: You can, but you'll need to rehydrate them first by soaking in warm water for 30 minutes, then drain well. Fresh figs will give you the best texture and traditional flavor.

Tips and Techniques

The temperature range of 350-400°F gives you flexibility - use 350°F for a moister, more tender cake, or 400°F for a slightly drier cake with more browned edges. The pecans and raisins are optional, but they add wonderful texture and flavor to complement the figs.

Ingredient Substitutions

  • fresh figs: well-drained canned figs or rehydrated dried figs
  • pecans: walnuts or leave out entirely
  • butter: margarine or vegetable oil (3/4 cup)

Equipment Needed

  • 9x13 inch baking pan
  • Electric mixer or mixing bowl
  • Measuring cups and spoons

Historical Context

Fig trees thrive in Louisiana’s climate and were planted at nearly every Cajun homestead. Fresh fig cakes like this one were a way to use the abundant summer harvest before the fruit spoiled.