Ocracoke Fig Cake
A moist spiced cake made with preserved figs, a longstanding tradition on Ocracoke Island where fig trees have thrived for generations.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Bundt pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14
- carbs
- 52
- protein
- 4
- calories
- 340
Instructions
- 1
Preheat the oven to 325°F. Grease a bundt pan.
- 2
Whisk the flour, baking soda, cinnamon, and nutmeg together in a bowl.
- 3
Beat the oil, sugar, and eggs together in a separate bowl until smooth.
- 4
Stir the fig preserves and buttermilk into the egg mixture.
- 5
Gently mix the dry ingredients into the wet mixture until just combined.
- 6
Gently stir in the chopped pecans if using.
- 7
Pour the batter into the prepared bundt pan. Bake for 50-55 minutes until a toothpick comes out clean.
- 8
Cool the cake in the pan for 15 minutes. Turn it out onto a rack to cool completely.
Chef's tips
Use fig preserves rather than fresh figs for the classic dense, moist texture. Let the cake rest a few hours before slicing so the spices and fig flavor settle.
Storage
Store covered at room temperature up to 4 days, or refrigerate up to a week.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Overbaking the cake, which dries it out
- •Using fresh unripe figs instead of preserves, which ruins the moisture and sweetness
Serving suggestions
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