Loretta's Fig Cake

20 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Beginner
3.0/5 (1)
Figs make a deliciously moist cake with warm cinnamon, nutmeg, and allspice. This old-fashioned Louisiana fig cake uses fresh or preserved figs for a tender crumb that stays moist for days.

Ingredients

20 servings
  • 2 cups sugar
  • 2 eggs
  • 3/4 cup cooking oil
  • 2 cups flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 3 tsp nutmeg
  • 1 tsp salt
  • 1/2 tsp allspice
  • 1 cup milk
  • 1 1/2 tsp vanilla
  • 3 cups cooked figs (chopped)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream the sugar and eggs together until light and fluffy. Add the oil and mix well.
  3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and allspice.
  4. Alternate adding the flour mixture and milk to the egg mixture, beginning and ending with flour, mixing until just blended after each addition.
  5. Fold in the vanilla and chopped figs. Pour batter into a well greased and floured 9x12 baking pan.
  6. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan before slicing.

Common Problems and Solutions

Q: Can I use fresh figs instead of cooked figs?

A: Yes, but cooked or preserved figs work better because they're already softened and sweetened. If using fresh figs, you may want to cook them down briefly with a little sugar first so they blend better into the batter.

Q: Why is my cake dry?

A: Make sure you're using 3 full cups of chopped figs - they provide most of the moisture. Also, don't overbake; check at 45 minutes with a toothpick and remove as soon as it comes out clean.

Tips and Techniques

This cake actually tastes better the next day as the fig flavor mellows and spreads throughout. Store covered at room temperature, and the moisture from the figs will keep it tender for several days.

Ingredient Substitutions

  • cooked figs: [fig preserves](/recipes/fig-preserves-i/), drained and chopped
  • cooking oil: vegetable oil or canola oil
  • nutmeg: reduce to 1-2 tsp if you prefer a milder spice

Equipment Needed

  • 9x12 inch baking pan
  • Large mixing bowl
  • Separate bowl for dry ingredients
  • Electric mixer or whisk

Historical Context

Fig trees were brought to Louisiana by early settlers and became a staple in Cajun and Creole gardens. Fig cakes like this one were a practical way to use up an abundant summer harvest, often made with fig preserves in the winter months.