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.
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!
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)