Fig Spice Cake

By Craig Claiborne

Published December 7, 1982

Total Time
About 1 hour 30 minutes
Rating
4(28)
Comments
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Featured in: THE PERSONAL TOUCH ON HOLIDAY FRUITCAKES

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Ingredients

Yield:12 servings

  • 1 pound dried figs

  • ½ cup yogurt

  • 2 cups sifted cake flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground cloves or allspice

  • ¼ teaspoon baking soda

  • ½ cup shortening

  • 1 cup sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup chopped walnuts or pecans

  • Confectioners' sugar

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

61 grams carbs; 28 milligrams cholesterol; 400 calories; 5 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 1 gram trans fat; 4 grams fiber; 268 milligrams sodium; 6 grams protein; 35 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Cover figs with boiling water. Let stand 10 minutes; drain and reserve water. Chop off stems and, using scissors, cut fine. Mix ½ cup of reserved fig water with yogurt. Set aside.

  3. Step 3

    Sift flour, baking powder, salt, spices and baking soda together twice.

  4. Step 4

    Cream shortening and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

  5. Step 5

    Add sifted ingredients alternately with yogurt mixture, beating until smooth after each addition. Add nuts and figs.

  6. Step 6

    Turn mixture into greased 9-inch tube pan and bake 50 minutes to 1 hour. Let stand briefly.

  7. Step 7

    Unmold cake while still warm onto round dish. Sprinkle with confectioners' sugar.

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Ratings

4 out of 5
28 user ratings
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Comments

Peggy

After reading the note about dryness I increase the yogurt/fig liquid a bit and used my trusty toothpick to test doneness...45 minutes! I also played with the spices, adding ginger as well as cloves and allspice...will adjust more next time.

ShaneK

Technically this came out perfectly, but the flavors are quite subdued. Next time I would significantly increase the cinnamon and spice, and/or add some ginger. Could also partly substitute dried apricots or dates for the figs to add some more complexity.

Peggy

After reading the note about dryness I increase the yogurt/fig liquid a bit and used my trusty toothpick to test doneness...45 minutes! I also played with the spices, adding ginger as well as cloves and allspice...will adjust more next time.

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