About this recipe: 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.
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)