Fig & Almond Bundt Cake

"Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Brian Holley photo by Brian Holley
photo by Rita1652 photo by Rita1652
Ready In:




  • Grease and flour a 9-inch Bundt pan.
  • In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
  • Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
  • In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
  • Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

Questions & Replies

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  1. The cake was delish, but although I used a cup of chopped fresh figs (unpeeled) it did not taste particularly figgy. Maybe the almond was too strong a flavor. People raved about it and scarfed it up all the same!
  2. Very easy to make, unusual flavour, my wife loves it.<br/>We have more figs and oranges in the garden than we can eat,( I only wish my mangos' were as productive). This is one way of using them. I think that this cake will freeze well. A whole cake is too much for my wife in one go. Being diabetic I can't eat it; just cook it. Thanks Rita, another of your super recipes saved for the future.
  3. I just made this recipe with some fresh figs I scored last week - it smells amazing, we'll eat it at holiday brunch tomorrow...<br/>And here's a bit of information: 1 cup of whole almonds is the equivalent of 1 1/2 cups of almond meal (available at Trader Joes) which is what I used. 1 cup of chopped figs is about 7 plump ones. PEEL (they were green on the outside, not black) before you chop or puree them! I used a hand blender and pureed the figs, as they were extremely soft. I made a couple of slight changes: I used half butter, half oil, I was heavy-handed with the vanilla and the cinnamon but only a bit and I used half unbleached and half white whole wheat flour. <br/>This may be the second time I have used a bundt pan in my life - be sure to grease and flour well. I followed baking and cooling directions to the letter, and this baby slid right out onto the cooling rack. <br/><br/>I will be back to let you know how everyone liked it!
  4. Needed something to do with the too-ripe figs from my CSA box. I halved the recipe and made it in a loaf pan, which worked well. The friends I served it to all liked it; personally, I do not like almond extract flavoring, so if I make it again, I'll leave that out.
  5. Taste-wise, it is a very good cake. I couldn't get fresh figs so I bought dried figs and soaked them in Frangelico to soften them up. I was a little disappointed that it didn't rise more, considering that all of the ingredients I used were fresh. August 20, 2007 - I made the cake again using fresh figs and instead of my Bundt pan, used my regular tube pan, which holds a smaller volume. What a difference in results. The cake rose beautifully and tasted so much better than on my previous attempt. Fresh figs are definitely the way to go.



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