This is a moist and delicious cake sweetened with fig jam and topped with a tangy buttermilk glaze. It's lovely for dessert, mid-afternoon snack, or even breakfast! It was inspired by the traditional fig cake of the Ocracoke Islands in the Outer Banks of North Carolina.
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Our family loves to vacation in the Outer Banks. Ocracoke Island is at the southern end of the Banks and fig trees are abundant there. It was such a pleasure to learn about their beloved Ocracoke Island fig cake and to create a fig cake recipe of my own.
Ocracoke Island Fig cake is a sweet and moist spice cake full of flavor thanks to fig jam and a buttermilk glaze.
The first ever Ocracoke Fig Cake Bake-Off was held in 2012, and this annual competition continues today, with entrants creating cakes for the "Traditional" or "Innovative" categories. The cakes are judged on presentation, taste and my favorite: figginess! To learn more about the festival, which happens in during the month of August, click here!
Why you'll love it
This is a rich, moist cake full of dried fig flavor! It's a wonderful cake to have at breakfast, bring to a special brunch or for a midday snack.
The figs are transformed into a quicky fig jam. This jam plus a buttermilk glaze ensure that the cake is very moist and full of flavor.
🔪 How to make this recipe
Step 1: Make the quicky fig jam
Combine chopped, dried figs with sugar, lemon and water in a saucepan. Simmer the mixture for about 10 minutes until it's thick. Let it cool.
Step 2: Make the cake batter
Beat the eggs in a mixer until they're frothy, then blend in sugar and oil. Mix the dry ingredients - flour, spices, and baking soda, in a separate bowl. Fold the dry ingredients into the egg mixture in batches, alternating with the buttermilk. Mix in the quicky fig jam.
Step 3: Fill the pan and bake
Pour the batter into a greased and floured tube or Bundt pan. Bake the cake for about an hour.
Step 4: Make the glaze
While the cake bakes, make the glaze on the stovetop by combining buttermilk, sugar, butter and dry ingredients. Bring it to a boil, Remove it from the heat, add vanilla, and hold it aside for the cake.
Step 5: Glaze and serve the cake
Invert the baked and slightly cooled cake onto a serving platter. Pour the warm glaze over the top. Slice the cake and serve.
Notes:
- In traditional fig cakes you may see the recipe call for fig preserves. In this recipe the quicky fig jam takes the place of those preserves. Because the jam is made fresh by you it's very moist which is perfect for this cake.
- Traditional fig cakes may also call for walnuts. We have no walnut fans in our house so I don't use them. If you are a walnut fan, you can add a 1/2 cup of chopped walnuts to the batter before baking.
FAQs
Can I substitute fresh figs for dried?
Yes! Fresh figs have more water than dried, so you need to make a tweak to use them. See the recipe below for an option to make this recipe with fresh figs.
Can I use my own fig jam or preserves?
Yes! Substitute 1-1/2 cups of store-bought or your own homemade fig jam if you'd like.
Is cornstarch the same thing as cornflour?
In the U.S. "cornstarch" is the fine, white powder that feels silky to the touch. It's used to thicken sauces and pie fillings. In the UK it's called "cornflour", so if you can't find cornstarch you can check for packages of cornflour instead. **Do not use corn meal however, this is much more coarse and not at all the same as cornstarch!
The Ocracoke Island Fig Cake recipe is below! Here are more recipes to satisfy your sweet tooth:
💬 Did you try this Fig Cake? Did it win you First Prize in the Fig Cake Bake-Off? (I hope so!) Leave a comment and star rating below!!
Ocracoke Island Fig Cake
Ingredients
Ingredients for the Figgy Jam:
- 1½ cups finely chopped dried figs, pitted & stems removed (use about 8 ounces of whole dried figs to yield 1½ cups of chopped figs)
- ½ cup granulated sugar
- 2 slices of lemon
- ⅔ cup water
Ingredients for the Cake:
- 3 eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups all-purpose flour, unbleached
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup buttermilk
- ½ cup chopped walnuts (optional)
Ingredients for the Glaze:
- ½ cup buttermilk
- ½ cup granulated sugar
- ¼ cup butter, melted
- 1½ teaspoons cornstarch (also known as cornflour in the UK)
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
Instructions
Make the quicky fig jam:
- Place the chopped figs in a medium-sized saucepan and stir them together with the ½ cup of the sugar, the lemon slices and the ⅔ cup of water. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low.
- Cover and simmer the mixture for about 10 minutes until it is thickened, stirring it often to prevent the figs from sticking to the bottom. Remove the pan from heat and discard the lemon slices.
- Pour the contents into a heatproof bowl and allow the jam to cool. This will make about 1½ cups (13 ounces) of quicky fig jam.
Make the cake batter:
- Preheat oven to 350° F. Grease and flour a 10-inch tube or Bundt pan.
- Beat the eggs in a stand mixer until they're frothy and light yellow. Add in the 1 cup of the granulated sugar, the oil, and the 1 teaspoon of vanilla. Mix until everything is combined.
- Mix together in a separate bowl the flour, nutmeg, allspice, cinnamon, salt, black pepper and the 1 teaspoon of baking soda. Add the dry mix to the egg mixture in two or three additions, alternating with the ½ cup of buttermilk. Mix just until the ingredients are combined.
- Slowly mix the quicky fig jam into the batter. (If you're using walnuts, add them now.) Pour the batter into the prepared pan and spread it into an even layer.
- Bake the cake for 50-60 minutes until a tester inserted in the cake comes out clean. Remove the pan to a cooling rack for 15 minutes.
Meanwhile, make the glaze:
- Combine the ½ cup of buttermilk, the ½ cup of sugar, melted butter, corn starch, and the ¼ teaspoon of baking soda in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring constantly.
- Once it comes to a boil, immediately remove the pan from heat and keep stirring. It will be foamy and will escape the pan if not stirred!
- Stir in the 1 teaspoon of vanilla and then let the glaze sit to wait for the cake.
Finish the cake:
- Have a serving platter ready for the cake: the platter should have enough room and high-enough edges to hold excess glaze.
- After the cake has cooled for 15 minutes, run a knife around the edges to loosen it from the pan. Invert the pan onto the serving platter and gently remove the pan from the cake.
- Pour the warm glaze evenly over the top of the still-warm cake.
- Allow the cake to cool for another 10-15 minutes. Then slice it and serve!
- Makes 10 generous slices
Option: To Use Fresh Figs
One of my readers, Sybil, made this recipe with fresh figs (Thanks Sybil!) Here is how to she recommends using fresh figs in this recipe:
- For the quicky fig jam step, omit the dried figs and the ⅔ cup of water. Use 3 cups of sliced, fresh figs instead.
- Cook them in the saucepan with the lemon slices and sugar as directed above until the quicky jam has thickened - this may take a little longer than the 10 minutes.
- Use this quicky fig jam and continue with the recipe!
Option: Use Mini Loaf Pans
- To make mini loaves of this Fig Cake, divide the batter between five greased and floured mini loaf pans (6-inch size.) Bake the mini loaves for about 35 minutes until a tester inserted in the centers comes out clean.
Notes
- In traditional fig cakes you may see the recipe call for fig preserves. In this recipe the quicky fig jam takes the place of those preserves. Because the jam is made fresh by you it's very moist which is perfect for this cake.
- If you'd rather, you can use store-bought or your own fig jam/preserves. Use 1½ cups of jam/preserves in the recipe, and skip the quicky fig jam directions.
- Traditional fig cakes may also call for walnuts. We have no walnut fans in our house so I don't use them. If you are a walnut fan, you can add a ½ cup of chopped walnuts to the batter before baking.
Nutrition
This post was originally published in April of 2013. Updated March 2021.
ann HANES AT
Love the recipe , found it confusing to put together due to having to divide some of the ingredients. So I redid it so that each part was all together. jam, cake, and glaze.
Nancy Mock
I'm so happy you enjoyed this recipe! Thank you for the feedback about how the ingredients are listed. I do strive to make the instructions as clear as possible. I'm glad that you were still able to make this cake. Thank you for trying it and for letting me know how it went!
Lynn
We got your recipe from Sybil, who commented here; she is our neighbor. I have fresh figs off the farm's huge fig tree so I used the fresh figs but left out the water. The cake turned out delicious and moist, now one of my favorite cakes!! (I wonder if the jam can be frozen as well, would love to make fig jam from the fresh figs and freeze to save for more cakes at a later date).
Nancy Mock
Hi Lynn! What a nice neighbor you have. 🙂 Yes, I was so happy to see that Sybil found a way to use fresh figs in this recipe. And I'm extra pleased that the same method worked for you! I've read that fresh figs have a short shelf life so it's great that you are able to use some of them in this recipe. Thank you, thank you for trying my fig cake and letting me know how much you like it.
As for freezing the jam, I found this article on the topic: https://www.thespruceeats.com/easy-freezer-jam-recipes-no-canning-4688542. It sounds like the fig jam will freeze just fine, and can be kept for up to six months. I think I'll make a batch this weekend! Thanks again, Lynn.
READERS: If you're interested in making this cake with fresh figs, check out the recipe above: I added Sybil's tips there!
Sybil
I used fresh figs - just doubled the amount of figs and left out the water when making the quicky jam. Let it cook down a little longer. Made a fabulous cake!
Nancy Mock
Sybil, thanks for sharing this idea! I've had readers ask in the past about using fresh figs, and I'm so pleased to hear you found a way to make them work. I will add this tip to the recipe card, people will be really happy to have the option. Thank you thank you, and I'm happy to hear you enjoyed the cake!
OBX Fan
A family favorite! Such a great recipe!
Hilary
Can you freeze this cake?
Nancy Mock
Hi Hilary! I haven’t frozen my fig cakes (we eat them too fast 😁) but I did a little research and yes, you can freeze it. Don’t add the glaze - just wrap the cooled, baked plain cake well and then freeze it. Let the cake thaw at room temperature still wrapped. Warm it in the oven and then add the glaze before serving.
Bertha Hawley
Hi Nancy, We just moved into a house with a fig tree. I have 5 gallons of fresh figs in the freezer, I'm going to try your recipe.
I do have a question. There is 1/2 in your note(see below). Does it go with something I'm missing?
Option: To Use Fresh Figs
One of my readers, Sybil, made this recipe with fresh figs - thanks Sybil for sharing this option:½
Thanks again for the recipe.
Bertha
Nancy Mock
Hi Bertha, thank you for letting me know about this. I don't know how that little 1/2 symbol ended up there. (Argh!) It doesn't pertain to anything for that option to use fresh figs in this recipe, and I've corrected the recipe online to get rid of it. Happy baking, and let me know how the cake turns out! -Nancy
jo
Hi! I love figs - fresh and dried so I'll be planning on making this recipe with my stock of dried figs. About how much figgy jam does the recipe make? I also happen to have fig jam on hand so I might be able to use that.
thanks for the lovely recipe!
jo
Nancy Mock
Hi Jo! I'm so glad to hear you're going to try this cake. The recipe makes about 1-1/2 cups(a little over 13 ounces) of figgy jam. You can definitely use the fig jam you have on hand if you'd rather. I appreciate this question - this info will be helpful to others who make the recipe so I've added it into the recipe. When you make the cake, please let me know how it turned out for you! Thank you - Nancy
The Armchair Squid
Sounds good. Walnuts optional - thank you for that.
Nancy Mock
It’s very good! Thank you
J goodman
I’ve never eaten fig cake, but today I’m going to try My take on what it will taste like. Good luck to me. I give yours five stars
Nancy Mock
Aw thank you for this! If you like figs even a little I think you’re going to really like this cake! Please keep me posted when you try my recipe - let me know what you think!
Abby
OH.. one of my favorite foods... my mom made the best fig jam ! I just can't wait to make this cake. Yep, dried figs will give the best deep flavor.
Thank you for sharing it.
Nancy Mock
Hi Abby, I bet your fig jam recipe would be amazing in this cake! When you make it let me know what you think. Thank you!
Marcy
I’ve made this three times and love it! Can you make this with fresh figs instead of dried?
Nancy Mock
Marcy, I’m so happy to hear you’ve made and love my cake! To answer your question my understanding is fresh figs would not impart the same flavor as dried, and they would also affect the final result since they have so much more moisture. It would be better to dry or your fresh figs before using them in the cake. Thank you!!