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Fig Layer Cake with Seafoam Frosting
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling and Frosting 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Southern
Servings 12
Calories 320 kcal

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.

Nutrition

Calories: 320kcalCarbohydrates: 55gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 38gVitamin A: 50IUCalcium: 50mgIron: 1mg
Keyword brown sugar, cake, comfort food, figs, frosting, heritage recipes, old-fashioned dessert, southern baking, vintage cake
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