A moist, delicious cake sweetened with fig jam and topped with a tangy buttermilk glaze. Ocracoke Fig Cake is a lovely treat for dessert, a mid-afternoon snack, or even for breakfast!
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Ocracoke Fig cake is a tender spice cake brimming with flavor thanks to fig jam and a sweet buttermilk glaze. The traditional fig cake of the Outer Banks in North Carolina was the inspiration for this recipe.
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Why this recipe works
- Fig jam adds flavor: A quick, stove-top fig jam gives the cake sweetness and deep flavor.
- Easy to make: Creating an Ocracoke Fig Cake from scratch is as simple as mixing ingredients together and pouring them into a pan.
- Topped with sweet glaze: Fig cake gets an extra hit of sweetness from a simple buttermilk and vanilla glaze.
- It's versatile! Enjoys slices of the cake as a make-ahead breakfast for guests, for dessert, or as a coffee break snack.
History of the Ocracoke Island fig cake
Like many Vermonters, our family loved to briefly flee the landlocked state in summer to head to the shore; most of the time the destination was nearby Maine, but there were also a few years when we drove to the gorgeous beaches and dunes of the Outer Banks of North Carolina.
The Chamber of Commerce there describes the Banks as a 120-mile chain of barrier islands that extends from Virginia Beach south along the North Carolina coast. Ocracoke Island is the southernmost point of the Banks, and several varieties of fig trees grow abundantly there. While vacationing in the Banks, it was such a pleasure to learn about their beloved Ocracoke Island fig cake; it inspired me to create a fig cake recipe of my own.
It's thought that Ocracoke's famous fig cake was created in the 1960s; the woman to thank is Margaret Garrish, an Ocracoke Island native who baked many desserts for her family and local events. The day she decided to add fig preserves to her cake batter (instead of simply spreading the jam between cake layers) was the day that her island found its signature dessert.
Ocracoke Island celebrates its figs with an annual summer fig festival. Events include music, local chefs working their magic with fig-infused dishes, and perhaps best of all, a fig cake bake-off! To learn more about the festival, which takes place in August, visit the official Fig Festival website.
I tell ya! This cake is delicious beyond words. Thank you for the recipe! It's a keeper. Love the complex flavor and the hint of pepperiness. Many thanks!!!!
- Tonya
Why you'll love this fig cake recipe
This old-fashioned fig cake recipe is a lovely treat to make for so many occasions: to welcome new neighbors to the area, for potluck dinners, to have in the house as an after-dinner dessert, or to bring out with mid-afternoon cups of tea and coffee. You can also the spiced fig cake to your bookmarked recipes for Make-Ahead Breakfasts to feed overnight guests in the morning.
Rich and moist, fig Bundt cake is infused with spices and sweet fig, and it gets an extra splash of sweetness from a buttermilk glaze added after baking.
You'll also appreciate that this is a straightforward recipe; just mix the cake batter ingredients and bake it. The recipe includes directions for a 10-minute, stove-top fig jam that's stirred into the batter. (You can also use a store-bought fig jam.)
Another Bundt!
Cherry Chocolate Coffee Cake
A delectable cake for dessert or breakfast.
🔪 How to make Ocracoke Fig Cake
Ingredients:
- Dried Figs: Chopped figs get simmered into a quick compote.
- Sugar: It sweetens everything from the jam to the cake to the glaze.
- Lemon: The acidity of a little lemon juice balances the sweetness of the jam.
- Eggs: Use large eggs, local and cage-free if possible.
- Flour: My go-to all-purpose flour is King Arthur Baking brand.
- Spices: The cake has a simple blend of grated nutmeg, allspice, cinnamon, salt, and black pepper.
- Baking Soda: This leavener is activated by buttermilk and gives the cake a light texture.
- Buttermilk: It helps the cake rise and also adds a little tangy flavor to the glaze.
- Vegetable Oil: This fat creates a moist and tender crumb in the cake.
- Chopped Walnuts: The nuts are a traditional ingredient in this cake, but adding them is optional.
- Vanilla Extract: Use good quality vanilla extract brand like Nielsen-Massey.
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Make a quick 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.
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 fig jam.
Fill the pan and bake
Pour the batter into a greased and floured tube or Bundt pan. Bake the cake for about an hour.
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.
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.
Tips:
- Traditional fig cake recipes call for fig preserves; in this recipe, the quicky fig jam takes the place of those preserves. Because the jam is made fresh, it's very moist and perfect for this cake.
- An old-fashioned Ocracoke fig cake may also call for walnuts. Since we have no walnut fans in our house I don't use them. However, if you are a walnut fan, you can add a half-cup of chopped walnuts to the batter before baking.
FAQs
Yes! However, since fresh figs have more water than dried figs, you need to make a tweak to the recipe to use them in this fig cake recipe. In the recipe card below, you'll find directions on how to make this recipe with fresh figs.
Yes! Skip the steps to make fig jam on the stove; instead, substitute 1-½ cups of store-bought fig jam or your own homemade fig jam to add to the fig cake.
In the U.S., cornstarch refers to a fine, white powder made from dried corn that feels silky to the touch. It's used to thicken sauces and pie fillings. In the UK, this same product is called cornflour, so if you can't find cornstarch, you can check for packages of cornflour instead. However, don't use cornmeal in the fig cake; this is much coarser and won't work the same way as cornstarch.
The Ocracoke Fig Cake recipe is below! And here are more recipes to satisfy your sweet tooth:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Ocracoke Fig Cake
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Ingredients
For the fig jam:
- 1½ cups finely chopped dried figs, 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
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)
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 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. Thouroughly 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 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 to 60 minutes, until a tester inserted in the cake comes out clean. Remove the pan to a cooling rack for 15 minutes.
Make the glaze:
- While the cake bakes, 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 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 and the center column 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 to 15 minutes. Then slice it and serve!
- Makes 10 generous slices
Option: 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 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 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 the recipe may call for fig preserves. In this recipe, the stove-top fig jam takes the place of those preserves. Because the jam is made fresh by you, it's very moist and is perfect for this cake.
- If you'd rather, you can use store-bought or your own fig jam or preserves. Use 1-½ cups of jam or preserves in the recipe, and skip the stove-top 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. However, if you are a walnut fan, you can add a ½ cup of chopped walnuts to the batter before baking.
Nutrition
Tonya says
I tell ya! This cake is delicious beyond words. I am born and raised in North Carolina and have never had this cake before. Thank you for the recipe! It's a keeper. Love the complex flavor and the hint of pepperiness. Many thanks!!!!
Nancy Mock says
Hi Tonya, thank you so much for trying my fig cake recipe—I'm so happy to read that you like it! Have you ever been to the Fig Festival in Ocracoke? Someday I'll make it down there to check out all the figginess, including the fig cake bake-off. Thanks very much for this feedback!
RUMRZ_TRU says
Just made this cake....sooooo YYYUUUUMMMMM!!! Thank you for posting it as I used dried fig pieces and it turned out AWESOME! Couldn't figure out what to make as I didn't want homemade fig Newtons and then I stumbled upon this cake recipe AND AM I EVER THANKFUL!
Nancy Mock says
Oh, that's wonderful! I'm so happy it turned out well for you and that you liked it. Thanks for writing to let me know, and for trying my fig cake! 🙂
Murry Edwards says
How long does this cake keep?
Nancy Mock says
Hi Murray, the cake will be good for about 5 days. Keep it covered or wrapped in plastic. If you pour the buttermilk sauce over the cake, store it in the fridge. If the cake is plain you can keep it out at room temperature, and store the sauce in the fridge. Thanks for checking on this, and happy baking!
Janice says
I am in the middle of making this as I write. Would you update the instructions to include when to add the vanilla to the cake? I was following along the instructions and since it wasn’t there I didn’t add it. Then I saw 1 t vanilla for the glaze. Is it 1 t each for cake and glaze? I also found all the different ingredients that needed dividing confusing. My quick fig jam from frozen figs turned out great so I’m optimistic this will be a keeper!
Nancy Mock says
Hi Janice, thank you so much for pointing out that I didn't include where to add the vanilla in the cake batter - it's there now. It should go in with the sugar and oil after the eggs are beaten. And yes, there is a separate teaspoon of vanilla that goes into the glaze. I will reevaluate how the ingredients are listed to see if I can make it more clear - I apologize for any confusion! I'm so happy that the figgy jam turned out well, and I hope your cake does, too. Thank you, please write again to let me know how you like the fig cake!
Janice says
Even without the vanilla it is great!
We are in southeastern Virginia with 3 three young fig trees so I am always interested in new ways to use them besides jam.
Nancy Mock says
I'm so glad you enjoyed it! Thank you again for reaching out about the recipe. Happy Holidays!
Barb says
So, I was one of those folks that got caught on Ocracoke Island when Highway 12 recently flooded and did not open for several days. Ferry was full running both routes to the mainland. Had to extend our stay several days. Tsk, tsk! 🤗
Picked up some fig preserves at the grocery store on the island. Local lady had made them. Figured she knew what she was doing! Decided when I got home I would make a fig cake, as Ocracoke celebrates figs w their Fig Festival. Found your recipe.
Used the fig preserves and pecans (all I had). Delicious! Farmed most of it to my neighbors so I wouldn’t be tempted! They also enjoyed it!
Nancy Mock says
I applaud your decision to bake during that unexpected delay - that's what I would have done, too! 🙂 That's wonderful that you supported a local grower, I'm sure the preserves were so delicious. Thank you for choosing my recipe to capture the flavor of those local preserves, and it sounds like you made your neighbors very happy. Thanks so much for sharing this story with me Barb, it made my day!!
Kerri says
This was delicious/ I used fresh figs from a tree in my yard and just used less water to make the quick jam. I did add the walnuts, yum. And, I decided to skip the glaze to have less sugar because my husband does not have such a sweet tooth...fantastic as a coffee cake!
Nancy Mock says
Hi Kerri, I love hearing that folks are able to use their fresh figs in this recipe! That's wonderful that you made and enjoyed this cake. Walnuts are a great addition, I wish we had more walnut fans in my house - although I have found that we enjoy them more when they're toasted. Maybe I'll make this cake soon with some toasted walnuts! Thank you for giving my fig cake a try - I hope it's a recipe you'll come back to a lot!
Jeanelle says
I have a family member coming for the holidays who is allergic to gluten so I was wondering if I could substitute gluten-free bisquick or a gluten-free flour and it still taste good. We have a fig tree and had made fig jam this summer so glad to read comments and how it’s made after seeing dried figs listed.
Nancy Mock says
Hi Jeanelle, I know there are products like King Arthur Baking's Measure-For-Measure GF Flour (here's a link: https://shop.kingarthurbaking.com/items/gluten-free-measure-for-measure-flour) that you can use in place of regular flour in baking recipes. While I haven't tried this myself in the fig cake recipe, it seems that a product like this should work just fine - one that can be substituted 1:1 for the all-purpose flour.
That's great that you'll be able to use your homemade fig jam in the recipe! I hope you'll let me know how your family member likes the cake. Happy baking!
ann HANES AT says
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 says
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 says
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 says
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 says
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 says
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 says
A family favorite! Such a great recipe!
Hilary says
Can you freeze this cake?
Nancy Mock says
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 says
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 says
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 says
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 says
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 says
Sounds good. Walnuts optional - thank you for that.
Nancy Mock says
It’s very good! Thank you
J goodman says
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 says
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 says
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 says
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 says
I’ve made this three times and love it! Can you make this with fresh figs instead of dried?
Nancy Mock says
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!!