Fig Cake for Early Fall

We are lucky here in the mid-Atlantic area to have an abundance of backyard fig trees with figs that are ripening up about now.  As you probably know they all come at one time, so if you’re anything like us, you’re probably casting about for ways to use them up.

Here’s an idea: fig cake.

Fig cake for early fall - fresh from the oven!

Fig cake for early fall – fresh from the oven!

I made this over the weekend and it’s delicious, moist and not too sweet.  I have a smaller size (6 cup) Bundt cake pan but if you are using the standard size, just double the recipe. If your figs are not quite there yet, try this with peaches or plums.  I had walnuts on hand so you can use those and pecans are also good (or just omit the nuts entirely).  Serve the cake with a dollop of plain Greek yogurt or sweetened whipped cream – and a nice soft sparkling wine.  Try First Vine’s Domaine la Croix des Marchands “Methode Gaillacoise” ($18). It’s a naturally sparkling wine from Gaillac in Southwestern France. Made from 100% Mauzac grapes, the oldest indigenous grape varietal in France, with a lightly sweet green apple flavor. It’s great as an aperitif or dessert wine, so you can kill two birds with one stone 😉

Fig Cake


1 c. raw figs, mashed (I threw in a few plums as well)

3/4 c. sugar

1/2 c. shortening (I used coconut oil but you can use butter)

2 eggs

1 c. + 1 tbsp. flour (I used whole sprouted wheat flour but you can use whatever you have on hand)

1/2 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. baking soda

1/2 c. broken walnuts

Mix together sugar, figs, shortening and eggs. Beat well; then dry ingredients.  Stir in nuts. Pour in a well greased and floured 6 cup (small) Bundt cake pan. Bake at 350 degrees for 50 minutes.  Turn out onto a rack; sprinkle with confectioner’s sugar while still warm.

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