Fig Jam Cake is a wonderfully moist vintage spice cake that combines sweet fig preserves with warm baking spices, raisins, and crunchy nuts for a rich old-fashioned dessert. Recipes like this became especially popular in mid-century American kitchens when pantry staples such as canned milk and preserves were commonly used to create flavorful homemade cakes. The addition of condensed milk gives the cake a dense yet tender crumb, while cinnamon, cloves, nutmeg, and allspice provide comforting warmth perfect for cooler seasons and holiday gatherings. Traditionally baked in a tube or Bundt pan, this cake is delicious served plain or lightly frosted. Its deep flavor improves after resting, making it an excellent make-ahead dessert for potlucks, family dinners, and festive occasions.
Ingredients
- ½ cup butter (softened)
- ½ cup granulated sugar
- 2 eggs
- 1 cup fig jam
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅔ cup sweetened condensed milk
- 3 tbsp sour cream ( or buttermilk)
- ½ cup chopped raisins
- ½ cup pecans (chopped, or walnuts)
Instructions
Step 1: Prepare the Pan
- Preheat oven to 325°F.
- Grease and flour a tube or Bundt pan.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
Step 3: Add Eggs
- Add eggs one at a time, beating well after each addition.
Step 4: Combine Dry Ingredients
- Sift flour once.
- Measure flour and add baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg.
- Sift again twice for even blending.
Step 5: Mix Batter
- Add dry ingredients alternately with sweetened condensed milk and sour cream or buttermilk to the butter mixture.
- Beat until smooth.
Step 6: Add Fig Jam and Mix-Ins
- Fold in fig jam, raisins, and chopped nuts until evenly distributed.
Step 7: Bake the Cake
- Pour batter into prepared pan.
- Bake at 325°F for approximately 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
- Allow cake to stand in the pan for 15–20 minutes.
- Turn out onto a wire rack to cool completely.
Step 9: Finish and Serve
- Serve plain or frost if desired.
Tips
- Substitute date preserves if fig jam is unavailable.
- Toast the nuts before adding for deeper flavor.
- Add orange zest for a citrus twist.
- Use walnuts for a more earthy flavor or pecans for sweetness.
- Dust with powdered sugar instead of frosting for a simple finish.
- Add a cream cheese glaze for extra richness.
- Soak raisins in warm tea or rum before mixing in.
- This cake tastes even better the next day after flavors develop.
- Store tightly wrapped for up to 4 days at room temperature.
Nutrition
Calories: 365kcalCarbohydrates: 47gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 58mgSodium: 220mgPotassium: 210mgFiber: 2gSugar: 29gVitamin A: 520IUVitamin C: 1mgCalcium: 120mgIron: 2mg
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