Spiced Fig Loaf Cake – Caramel Sauce

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This Spiced Fig Loaf Cake – Caramel Sauce recipe will fit easily into a 2lb loaf pan or a 6 cup bundt pan. So you can choose to make it in whichever pan you prefer.

I have adapted a recipe which I saw on Bake From Scratch. That recipe uses a 10 inch tube pan, which I estimate has a volume of about 16 cups. So, as well as using different nuts, I adjusted the volume of ingredients to fit a loaf pan or a small bundt pan.

It is actually quite a simple recipe. However it does use quite a few ingredients, with the main being soft dried figs and some walnuts. Of course, as the name implies, there are spices in the cake as well. The caramel sauce is optional, since the cake is delicious just by itself.

There are two stages to making the recipe, the cake and the caramel sauce. Each is relatively simple.

Spiced Fig Loaf Cake

Ingredients for the Loaf Cake

For the cake there are quite a few ingredients.

Soft Dried Figs – these will be pureed before going into the cake.

Walnuts – chopped into pieces.

Sugar – in fact it is two sugars, caster and light brown.

Buttermilk – though milk with a drop of lemon juice will work too.

Vanilla – for the fig puree and also for the cake batter.

Eggs – it is best to weigh the eggs, to 75g, but 1 1/2 will suffice.

Vegetable Oil – melted butter is an alternative.

Water – some for the puree and more for mixing the baking soda.

Lemon Zest – just a little to complement the spices.

Spices – ground nutmeg, all spice, ground cinnamon and salt.

Baking Soda – as a raising agent.

Flour – Plain or all purpose.

Ingredients for Caramel

Caster Sugar – to make the caramel.

Water – to boil the sugar to a caramel.

Double cream – in two additions, one to make the caramel and the other to loosen the caramel.

Butter – to make the caramel.

Pinch of salt.

Spiced Fig Loaf Cake


The first thing to do is to grease and flour a loaf pan, or a bundt pan. Then preheat the oven to 180C/160C Fan/350.

Make a puree of the figs, using water and a little vanilla extract.

Make the cake batter, starting by whisking the eggs and sugars until pale and thickened. Then add in the puree and the oil and mix them as well. Prepare the other ingredients by mixing the flour with the spices and salt. Then mix a little warm water into the baking soda and add it, with the remaining vanilla, into the buttermilk.

Add the flour mix, alternating with buttermilk, into the batter until all is just incorporated. Then stir in the walnuts.

Pour the batter into the pan and bake for about 40 to 50 minutes. Note, the cake batter will only half-fill the pan, but it will rise nicely, during baking, to about the top of the pan. Leave the cake in the pan for a few minutes, then transfer to a wire rack to cool.

As the cake cools make the caramel. To do that place the sugar and water into a pan and bring it to a boil. As it starts to colour test the temperature. When it reaches 170C/340F take it off the heat and stir in 30ml(2 tbsp) cream and the butter. That will make the caramel. When the cake is cool mix the icing sugar into the caramel, with enough cream to loosen the sauce to the desired consistency.

Pour the caramel sauce over the cake and leave it for about 20 minutes to set up a little. Then cut and serve.

My Cake

It took 45 minutes for my cake to bake. I let it cool a little before transferring to a wire rack. Then, with the cake still slightly warm, since I couldn’t wait, I spooned the caramel over the top, allowing it to run down the sides.

I cut a slice and had a taste. It was wonderful. The warming spices and fruitiness of the figs, as well as the soft crunch of the walnut pieces made a great combination. The sauce gave an extra dimensionto the cake with the sweet caramel flavour.

Spiced Fig Loaf Cake – With Caramel – Vdieo

Another lovely cake recipe is Easy Earl Grey Tea Cake.

Spiced Fig Loaf Cake – Caramel Sauce

Recipe by (Adapted from Bake From Scratch)Course: Cakes, DessertsDifficulty: Medium


Prep time


Cooking time




  • Cake
  • 90g(1/2 cup) soft dried figs, chopped

  • 45ml(3 tbsp) water

  • 2.5ml(1/2 tsp) vanilla extract, for puree

  • 175g(3/4 cup + 2 tbsp) caster sugar

  • 40g(3 tbsp + 1 tsp) light brown sugar

  • 75g egg (1 1/2 medium eggs which would be 1 1/2 large in USA)

  • 60ml(1/4 cup) vegetable oil

  • zest from 1/2 lemon

  • 125g(3/4 cup + 4 tsp, based on scooping packed flour into a 250ml cup) plain flour

  • 1.5g(1/4 tsp) salt

  • 1g(1/2 tsp) all spice

  • 1g(1/2 tsp) ground cinnamon

  • 1g(1/2 tsp) ground nutmeg

  • 5ml(1 tsp) warm water

  • 2g(1/2 tsp) baking soda

  • 60ml(1/4 cup) buttermilk

  • 7.5ml(1 1/2 tsp) vanilla extract, or paste

  • 65g(2/3 cup) chopped walnuts

  • Caramel
  • 75g(6 tbsp) caster sugar

  • 30ml(2 tbsp) water

  • 52ml(3 1/2 tbsp) cream

  • 10g(2 tsp) butter

  • pinch of salt

  • 22g(3 tbsp) icing sugar


  • Grease and flour a 2lb/900g loaf pan, knocking out excess flour.
  • Make a puree of the figs, 45ml water and 2.5 ml vanilla using a processor or immersion blender.
  • Preheat the oven to 180C/160C Fan/350F.
  • In a large bowl beat the sugars and eggs until they are pale and have thickened somewhat.
  • Add in the oil and the fig puree and whisk until fully combined.
  • Mix the spices and the salt into the flour.
  • Stir the warm water into the baking soda and then add that to the buttermilk, along with the 7.5ml of vanilla.
  • Mix the flour, 1/3 at a time into the batter, alternating with the buttermilk (1/2 each time), until just combined.
  • Stir in the chopped walnuts.
  • Pour the batter into the prepared pan and place it in the oven to bake for 40 to 50 minutes, until a skewer poked into the centre comes out clean.
  • Allow the cake to cook in the pan for 5 minutes then transfer it to a wire rack.
  • Place the water and sugar into a pan and place it on the heat, bringing it to a boil.
  • Allow it to boil until it starts to colour slightly, and until the temperature reaches 170C/340F.
  • Remove the pan from the heat and stir in 30ml(2 tbsp) cream and the butter, to make the caramel.
  • Transfer the caramel to a bowl to cool.
  • When you are ready to serve the cake stir the icing sugar, along with the remaining cream, into the caramel to loosen it to the desired conistency.
  • Spoon the sauce over the cake and allow it run down the sides. Leave it to set up for a short while then slice and serve.

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