10 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
sbc1023 September 29, 2013

Very easy to make, unusual flavour, my wife loves it.
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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Brian Holley August 09, 2011

I just made this recipe with some fresh figs I scored last week - it smells amazing, we'll eat it at holiday brunch tomorrow...
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.
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.

I will be back to let you know how everyone liked it!

0 people found this helpful. Was it helpful to you? [Yes] [No]
leslieonli December 04, 2010

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
CongoGirl October 18, 2009

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Irmgard August 20, 2007

Great Cake!!! I did a twist though. I topped it with a Sauteed Fresh Fig and Almond Desert (by Spatchcock). The outcome is very Rich and wonderful with a Cup O Columbian Java either hot or cold. Thank you Rita

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Seashells July 21, 2007

I made this cake since we had a bunch of fresh figs from our tree. We really liked it! Thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Tinkerbell_16 June 13, 2007

Very good and different! Texture was like a tea bread. I used only 3/4 cup of sugar and was perfect. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
soulmatesforever August 23, 2006

I thought it was very good!

0 people found this helpful. Was it helpful to you? [Yes] [No]
-Sheri- June 04, 2006

Very good cake and a wonderful way to use up some figs I had on hand. Thanks for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
ellie_ September 18, 2005
Fig & Almond Bundt Cake