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Iâ€™ve made this cake in a healthy version: whole-grain flour, xylitol instead of sugar, flax meal instead of eggs, fat free yoghurt, less oil and no sauce but it was still superb and it had only 250cal/100gr with some extra fibre. Great dense and moist texture with nice fig flavour. This cake reminds me of sticky date pudding. It also has an extra bonus: you can mix everything in one bowl using only a wooden spoon.
This cake is very good, especially after a few days...if it lasts that long at your house! I don't particularly like fig preserves on their own, but had one lonely pint jar languishing in the fridge, with barely a few spoonfuls eaten. What a great way to use preserves! You really cannot tell what makes this cake so tasty... it doesn't scream FIGS -- more like, moist, tender spice cake. Thanks for the easy, delicious recipe!
This is a tender and moist recipe. I made it with a subsitute for buttermilk (1 cup half and half plus 4Tbsp. Vinegar), and I did not add the glaze. This cake tastes better after a day. I cut the Allspice in half as it's not to my taste. Enjoy!
Well, I've got this cake in the oven right now... I didn't have fig preserves, but DID have fig butter and so used it instead. :-) Hope it turns out good... the house smells yummy. :-)
sorry didn't rate it before - but it should be five starts definitely!! yum.
This cake is so good and keeps very well. I didn't make the glaze as I didn't have enough icing sugar on hand but this cake doesn't need any kind of icing. It is sweet enough from the figs. I will definitely make this again!
This is almost identical to my mother's recipe, except that she uses plain sugar in the glaze, more butter, and boils the mixture before pouring it on the cake. This way looks easier! Hands-down my favorite cake on earth, and I usually don't even like sweets!
I love fig preserves and am always looking for new ways to use them. This cake is great and its easy to make. I'm not much of a baker and this turned out really well. Thanks.