Fig and pecan cake

Fig and pecan cake


3 people made this

About this recipe: Yummy, moist and flavourful, and very easy to make. It can be served warm after 15 minutes settling time - delicious with custard or ice cream.

pottspickles Essex, England, UK

Serves: 12 

  • 225g caster sugar
  • 225g margarine or butter
  • 4 medium eggs
  • 225g plain flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 200g dried figs
  • 120g pecans
  • 50g flaked almonds

Prep:25min  ›  Cook:50min  ›  Extra time:10min resting  ›  Ready in:1hr25min 

  1. Preheat the oven to 170 C / Gas 3. Grease and line a large round or square cake tin.
  2. Mix together the caster sugar and margarine until fluffy. Beat together the eggs and then add a little at a time to the mixture.
  3. Add the flour to the mixture, mix until smooth. Stir in the mixed spice, cinnamon, bicarb and baking powder.
  4. Roughly chop the figs and pecans, then add the the mixture. Stir in the flaked almonds. Pour into the cake tin and level the top.
  5. Bake in the preheated oven for 1 hour or until skewer comes out clean. Place on cooling rack. After 10 minutes, remove from tin and allow to cool completely.


I use a food processor to make this which is much quicker, once creamed together the sugar and margarine, keep the processor running on low and just add the next ingredient until all in and mixed together.

Freezing tip

Ideal for freezing, wrap cake in greaseproof paper and then cling film.

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