Fig pecan cake with buttermilk icing

    1 hour 45 min

    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.

    13 people made this

    Serves: 16 

    • Cake
    • 250g plain flour
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 300g caster sugar
    • 240ml vegetable oil
    • 240ml buttermilk
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons hot water
    • 1 teaspoon vanilla extract
    • 250g tinned figs with liquid, chopped
    • 110g pecans
    • Buttermilk icing
    • 200g caster sugar
    • 120ml buttermilk
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon golden syrup
    • 50g butter
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

      To make cake:

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon bicarbonate of soda in 2 teaspoons hot water; set aside.
    2. In a large bowl, beat eggs with electric mixer until thick and lemon coloured. Beat in 300g sugar and 240ml oil. Combine buttermilk and dissolved bicarbonate of soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs and nuts. Pour into prepared cake tin.
    3. Bake in the preheated oven for 70 to 75 minutes. Remove from tin and pour hot buttermilk icing over warm cake.
    4. To make buttermilk icing:

    5. In a heavy saucepan combine 200g sugar, 120ml buttermilk, 1/2 teaspoon bicarbonate of soda, golden syrup and butter. Bring to the boil and cook without stirring until mixture reaches soft-ball stage (115 C on a sugar thermometer). Remove from stove and stir in vanilla. Pour over warm cake.


    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!

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    Average global rating:

    Reviews in English (13)


    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)