Fresh Fig Cake recipe

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¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

Nutrition Info

370.2 calories
carbohydrate: 71.7 g
cholesterol: 39.8 mg
fat: 6.9 g
fiber: 2.6 g
protein: 7 g
saturatedFat: 4 g
servingSize: -
sodium: 357.1 mg
sugar: 45.6 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

  2. In a medium bowl, sift together flour, salt and baking powder. Set aside.

  3. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.

  4. Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.

  5. To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Recipe Yield

1 8-inch layer cake

Recipe Note

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

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