Fig Spice Cake

Oxmoor House
16 servings (serving size: 1 square)


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3/4 cup dried figs, finely chopped
3 tablespoons fresh orange juice
1 teaspoon grated orange rind
2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground allspice
1 cup packed brown sugar
1 cup low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
Cooking spray
3/4 cup sifted powdered sugar
1/2 teaspoon grated orange rind
4 teaspoons fresh orange juice


Preheat oven to 350°.

Combine first 3 ingredients in a small bowl; let stand while preparing cake batter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients. Combine brown sugar, buttermilk, oil, and eggs. Gradually add flour mixture to buttermilk mixture, beating with a mixer at low speed until blended. Stir in figs and any juices remaining in bowl.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Combine powdered sugar, 1/2 teaspoon orange rind, and 4 teaspoons fresh orange juice. Drizzle over cake.

Created date

March 2010

Nutritional Information

Calories 190
Fat 4.4 g
Satfat 0.8 g
Protein 2.7 g
Carbohydrate 36.1 g
Cholesterol 28 mg
Iron 1.5 mg
Sodium 119 mg
Caloriesfromfat 21 %
Fiber 1.4 g
Calcium 66 mg