Buttermilk fig pecan cake

    2 hours

    A moist, fragrant fig and pecan spice cake with the subtle tang of buttermilk thrown into the mix and a caramelised sugar and butter icing to top it all off.

    47 people made this

    Serves: 18 

    • Cake
    • 250g plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 300g caster sugar
    • 225g butter
    • 3 eggs, beaten
    • 240ml buttermilk
    • 165g chopped fresh figs
    • 110g chopped pecans
    • Icing
    • 110g butter
    • 100g caster sugar
    • 120ml evaporated milk
    • 1/2 teaspoon bicarbonate of soda

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

      To make the cake:

    1. Preheat oven to 150 C / Gas 2. Grease a 20x30cm tin. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon bicarb, baking powder and salt. Set aside.
    2. In a large bowl, cream together 225g butter and 300g sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans.
    3. Pour mixture into prepared tin. Bake in the preheated oven for 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
    4. To make the icing:

    5. In a large saucepan mix together butter, sugar, evaporated milk and bicarbonate of soda. Bring to the boil, stirring, until sugar is dissolved. Then cook without stirring until the mixture turns brown or until it reaches soft-ball stage (115 C on a sugar thermometer). Cool to lukewarm (45 degrees C). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.


    When making the icing, you can check soft-ball stage without a sugar thermometer by dropping a small amount of the hot icing mixture into cold water; when it forms a soft ball which will flatten on its own when removed, it's ready!

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    Reviews in English (40)


    I made this cake for the first time tonight and am very disappointed. The cake itself is mainly a spice cake which is fine but you cannot taste any figs (I even put 1 extra cup of figs). I tried to make the icing 2 times with no success. So if your main reason for making a fig cake is to taste the figs, forget this recipe.  -  30 Aug 2006  (Review from Allrecipes US | Canada)


    This cake is WONDERFUL! Very moist and flavorful. I used a cream cheese frosting instead of the frosting in the recipe. I know I will be making this every year my fig tree produces!  -  02 Oct 2001  (Review from Allrecipes US | Canada)


    This cake was great. I did not use the frosting because I used one from another recipe. It was 1/4 cup packed brown sugar, 1/4 cup water, 2 cups chopped fresh figs,1tablespoon lemon juice. Bring to boil then simmer for 20 min. It came out great. Also, I only had walnuts so I used those. I will make this again!  -  23 Aug 2005  (Review from Allrecipes US | Canada)