This Fig Layer Cake with Sea Foam Frosting is a nostalgic Southern classic that balances the natural sweetness of figs with a tender, spiced cake crumb. Often found in mid-20th-century community cookbooks, this cake was a cherished dessert at gatherings and holidays, especially in regions where figs grew abundantly. The addition of the fluffy “Sea Foam Frosting”, a light brown sugar meringue, adds a caramel-like sweetness that perfectly complements the fruity, moist layers of the cake. This dessert captures the warm comfort and homemade charm of traditional Southern baking, with rich textures and old-fashioned flavor.
Ingredients
Cake:
- 1 ½ cup dried figs
- Water (to boil figs)
- ¾ cup shortening
- 1 ½ cup sugar
- ¾ tsp maple flavoring
- 3 egg
- 2 ½ cups pre-sifted flour
- 1 tsp salt
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk
Sea Foam Frosting:
- ¾ cup brown sugar ((packed))
- ⅓ cup light corn syrup
- ¼ cup water
- 2 egg whites
- 1 tsp vanilla extract
Instructions
Step 1: Prepare Figs
- Boil 1½ cup dried figs in water to cover for 5 minutes.
- Drain, clip the stems, chop very finely.
Step 2: Make Cake Batter
- Cream ¾ cup shortening with 1½ cup sugar and ¾ tsp maple flavoring until light.
- Add 3 eggs one at a time, beating well after each. Add vanilla or fig extract.
- Sift together flour, salt, and baking powder.
- Add dry ingredients alternately with buttermilk, mixing gently. Begin and end with flour.
- Fold in the figs.
Step 3: Bake the Cake
- Divide batter evenly into 3 greased and floured 8-inch layer pans.
- Bake at 350°F for 25 minutes, or until a toothpick comes out clean.
- Cool in pans for 5 minutes, then invert onto wire racks to cool completely.
Step 4: Make Syrup
- In a small saucepan, mix brown sugar, corn syrup, and water.
- Stir over medium heat until sugar dissolves. Cover and slow boil for 3 minutes.
- Remove cover and boil until it reaches 242°F (soft-ball stage) or spins an 8-inch thread when a little is lifted on a spoon.
Step 5: Whip Frosting
- While syrup heats, beat 2 egg whites until soft peaks form.
- Slowly pour hot syrup into the egg whites while beating continuously.
- Beat until stiff and glossy. Add vanilla.
Step 6: Assemble the Cake
- Layer the cake with frosting between each layer and on top.
- Optionally garnish with extra nuts or chopped figs.
Tips
- Substitute chopped dates or raisins for figs for a twist.
- Add ½ cup chopped nuts (pecans or walnuts) for texture.
- Replace shortening with butter for a richer flavor.
- Try cream cheese frosting instead for a tangier variation.
- Make ahead: Both cake and frosting can be made a day in advance.
Transcription of the Original Recipe
Read or copy the transcription
Fig Layer Cake Boil 1½ c. dried figs in water to cover for 5 min. Drain, clip the stems, chop and rehydrate figs. Cream together: ¾ c. shortening 1½ c. sugar ¾ tsp. maple flavouring Add 3 eggs, one at a time, beating well after each addition. Sift 2½ c. pre-sifted flour 1 tsp salt 1½ tsp baking powder ½ tsp baking soda Blend into the creamed mixture alternately with ¾ c. buttermilk, beginning and ending with flour. Fold in the figs. Turn into 3 oiled and floured 8 inch layer cake pans. Bake at 350° for 25 min or until done. Let stand 5 min. Turn onto a wire rack to cool. Put together and top with Sea Foam Frosting Sea Foam Frosting In small sauce pan combine: ¾ c. packed brown sugar 1/3 c. light corn syrup 1/4 c. water Stir over moderate heat until the sugar dissolves; cover. Slowboil 3 min. To dissolve any sugar crystals on the sides of the pan. Remove the cover. Boil to 242° or until the syrup spins about an 8 inch thread when a little is lifted on a spoon. Continue to beat until stiff enough to hold its shape. Blend in 1 tsp. vanilla.
From Transcription to Instructions
We love how the original directions are short and to the point, but they leave a couple of moments vague, so the instructions fill those in for you. The original directions tell you to “chop and rehydrate figs,” and the instructions make that concrete (boil 1½ cups for 5 minutes, drain and chop very finely) so the figs fold smoothly into the batter. The Sea Foam Frosting in the original lists syrup temps and “continue to beat,” while the instructions spell out beating 2 egg whites to soft peaks and slowly pouring the hot syrup in until glossy stiff peaks form,much easier to follow when you’ve got hot syrup and a bowl of whites ready.
Nutrition
Calories: 320kcalCarbohydrates: 55gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 38gVitamin A: 50IUCalcium: 50mgIron: 1mg
