My parents have a fig tree in front of their house. This is the time of year when the branches start to get heavy with figs, and we pull out the fig recipes or try to give them away to people who love them. This cake was a great way to use some of them up. It’s a good dessert, and an even better breakfast. It could also be baked as a quick bread in a loaf pan. Adapted from Beth Hensperger’s recipe for Fresh fig walnut quick bread.
1 and 1/2 cups chopped ripe figs
1/4 cup dry sherry
1/2 cup olive oil
1 and 1/2 cups sugar
1 and 2/3 cups flour
1/2 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon salt
- Preheat oven to 350.
- Soak figs in sherry for 15 minutes.
- Combine oil and sugar in a bowl. Beat until light-colored. Add eggs and beat again until thick and creamy.
- In another bowl, combine flour, walnuts, baking soda, spices, and salt. Mix into egg mixture. Then gently fold in figs.
- Scrape batter into greased and floured pie dish or cake pan. Sprinkle some cinnamon-sugar over the top.
- Bake in center of oven until top is firm to touch, and cake tester comes out clean, about 45 to 50 minutes (if using loaf pan, bake for 75 minutes).
- Cool 15 minutes, turn out, cool completely and enjoy! Or you can wrap tightly in plastic wrap and chill overnight or up to 4 days before serving, or freeze up to 1 month.