Spiced fig walnut cake

    1 hour 5 min

    Dried figs are stewed to softness, then folded with walnuts into a vanilla and buttermilk mixture and baked into this delectably sweet and moist cake.

    36 people made this

    Serves: 16 

    • 450g dried figs
    • 120ml buttermilk
    • 190g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 110g butter
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 115g chopped walnuts

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Place the figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 120ml of the liquid.
    2. Cut the stewed figs into 6mm cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and cloves; set aside.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 25cm tube cake tin.
    4. Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in tin 15 minutes, then turn out onto a wire rack and cool completely.

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    Reviews in English (27)


    Moist and fluffy! Works well with fresh figs= 1lb. Added lemon zest for extra aroma. Nonfat yogurt can be substituted for butter milk.  -  10 Aug 2009  (Review from Allrecipes US | Canada)


    I really liked this cake. I made it once with just white sugar. Then I made it a second time and used half white and half brown. Excellent both ways! The buttermilk really makes the difference too. I used pecans instead of walnuts too. Just as good.  -  09 Oct 2004  (Review from Allrecipes US | Canada)


    delicious! I made a few modifications... mainly due to what I had on hand. I used yogurt instead of buttermilk and hazelnuts instead of walnuts. next time I will use a little more spices, not quite spiced enough for my taste, but still quite lovely. I also baked the batter in a mini-muffin pan (15 minutes) which makes them easy, handy snacks.  -  17 Sep 2008  (Review from Allrecipes US | Canada)