Holiday Fig Cake

Holiday Fig Cake Recipe
Oxmoor House
A little chopped fresh rosemary works magic in this moist spice cake. The pecan-studded sides are optional because the cake, once frosted, is snowy white and beautiful.


1 (2-layer) cake

Recipe from

Oxmoor House


1 3/4 cups fig preserves (a little less than 2 [11.5-ounce] jars)
3 large eggs
1 cup sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 cup chopped pecans, toasted
1 cup finely chopped prunes
1 to 2 tablespoons chopped fresh rosemary (optional)
1 3/4 cups pecan pieces, toasted (optional)
Garnish: fresh rosemary sprigs


Chop large pieces of fig preserves; set aside.

Beat eggs, sugar, and oil at medium speed with an electric mixer until blended. Combine flour and next 5 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in fig preserves, 1 cup chopped pecans, prunes, and, if desired, chopped rosemary.

Pour batter into 2 greased and floured 8" round cakepans. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Spread Honey-Cheese Frosting between layers and on top and sides of cake. Press pecan pieces onto sides of cake, if desired. Garnish, if desired. Store cake in refrigerator.

Pat Mowry, Pass Christian, Mississippi,

Southern Living Our Readers' Top-Rated Recipes,

Oxmoor House

May 2001
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