A moist fig, pecan nut and spice cake is drizzled with a delectable buttermilk icing. Rich and luscious treat which can be made with dates in place of figs, as well.
If you don't have a sugar thermometer, no worries! Check soft-ball stage (when making icing) 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!
Very good, moist cake - I made a few adjustments. Used 3/4 c. brown sugar and 3/4 c. Splenda in place of white sugar. Used 3/4 c. applesauce and 1/4 c. oil in place of 1 c. oil. Took a little longer to bake - almost 1-1/2 hours. Delicious - will surely make again. - 15 Aug 2010 (Review from Allrecipes US | Canada)
Yummy yummy and did I say Yummy??? This is exaclty what my mother made, such a delicious moist cake, not at all like the easy "cake box mixes" that we love and are guilty of serving our family! My hubby loved this, thanks for sharing! - 05 Apr 2010 (Review from Allrecipes US | Canada)
This cake is absolutely wonderful! I had a lot of figs and decided to experiment - had never made nor eaten a fig cake. I chopped up some fresh, ripe figs instead of using canned figs and made it in a bundt pan. It is so moist that it would be just as good without the icing. I'll definitely make it again. - 30 Jun 2013 (Review from Allrecipes US | Canada)