Recipe from Eli's Table
Adapted by Melissa Clark
- Total Time
- 1½ hours, plus cooling
- Rating
- 4(467)
- Notes
- Read community notes
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It’s then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners’ sugar for lightness and honey for richness. Over all, it’s a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can’t get fresh figs, chopped peeled apple works nicely as a substitute. —Melissa Clark
Featured in: A Cake That Showcases the Beauty of Figs
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Ingredients
Yield:12 servings
- Butter, for greasing the pan
- 3cups/384 grams all-purpose flour, more for flouring the pan
- 1teaspoon ground cinnamon
- ½teaspoon ground ginger
- ½teaspoon ground cardamom
- ¾teaspoon baking soda
- ½teaspoon fine sea salt
- 1½cups/300 grams granulated sugar
- 4large eggs
- ¾cup extra-virgin olive oil
- 2tablespoons buttermilk or plain yogurt
- ¾cup/116 grams chopped fresh figs (3 to 4 figs)
- ¾cup/225 grams fig jam
- ¾cup/85 grams chopped pecans or walnuts
- 12tablespoons/180 grams unsalted butter (1½ sticks), softened
- 2cups/16 ounces/454 grams cream cheese, softened
- ¼teaspoon fine sea salt
- 3tablespoons/60 grams honey
- 1teaspoon vanilla extract
- 3⅔cups/450 grams confectioners’ sugar
- 1cup sliced fresh figs (about 5 figs)
For the Cake
For the Frosting and Topping
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
892 calories; 48 grams fat; 19 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 111 grams carbohydrates; 2 grams dietary fiber; 80 grams sugars; 9 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
Step
2
In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
Step
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Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
Step
4
Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
Step
5
Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
Step
6
While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners’ sugar.
Step
7
To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don’t need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Ratings
4
out of 5
467
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Cooking Notes
Celeste Gambatese
If I substitute apples for the figs should I use fig jam--or another kind? Thanks.
Alex
I just made this today and I'm not sure what happened. The cake was so dense, it was basically a bread. Hardly moist at all either. The cake had no fig taste once it was baked, and it was way too sweet. I followed the recipe exactly and I've been baking cakes for years now. I think this needs to go back to the drawing board.
Dale
I also cut the all sugar by almost half and I substituted orange extract in the icing ... I added more figs too ... it's a great cake ... taste the icing as you make it to find the best amount ...
mary
So...you made an entirely different recipe.
Monica
I would not have made this cake except that I had fresh figs that weren't too sweet and fig preserves in the fridge that no one was eating. I used only 1 cup of sugar and it was enough. Also made cupcakes and they rose beautifully. It was just an OK recipe, not really special enough as to the price for the figs. Your mandarin orange cake is my absolute favorite of all time.
JP
Need to use lot more figs than recipe indicated. It's a fig cake after all. Sugar needs to reduce to 1 cup. With the frosting a bit on the indulgent side, it can also use a little less icing sugar. Otherwise a great cake and I love figs.
Carol Sacks
Everyone really really enjoyed it; great flavor. Couple of thoughts: I folded the jam into the batter in order to keep from deflating it, but the jam didn't break up well. As a result, the jam pooled in a few spots at the bottom. I would "mash" the jam next time before folding, so it's less chunky before baking. Also, I used a 9.5" springform pan, covered it half-way through, and still had fairly dark cake with a soft center. Trying cupcakes next time.
Deb
I made this recipe in 2 loaf pans and did not ice as I wanted a loaf rather than a cake. I also used more figs (7) and only 1/2 cup sugar. I only had about 1/4 cup fig jam so also added 1/2 cup unsweetened plain apple butter. The loaves baked for 1 hr. The result-delicious! Moist and not overly sweet-just as I had imagined. Will definitely bake this again.
Kate
I’ve had great success with this recipe as is. Have also substituted 2 cups of almond flour for regular flour (keeping 1 cup of regular flour for a total of 3 cups as called for) and used frozen figs from Trader Joe’s. Dense, moist, delicious and needs no frosting.
rprp2
as always a deliciously tempting recipe, which I will try asap. BUT, BUT...one fervent plea to Melissa (if I may be that familiar?) PLEASE, please, please, please....when you bring us a dish that is specifically for a Jewish holiday meal, why do you always (almost always?) ignore the prohibition against mixing dairy with meat. I get it that you don't observe that practice. Neither do I. coninued in next comment
Rachel Beard
I took the advice of some other commenters here and halved the amount of sugar in both the cake and frosting, which yielded a sweet but tangy frosting and a sweet but not-too-sweet cake with good fig flavor. I also doubled the amount of vanilla in the frosting and doubled the amount of fresh figs and spices, which made the cake moist and very flavorful. I think it might have been too bland and sweet without those changes.
Would definitely make this cake again, maybe with plums or apples.
Kelsey
I use an instant-read thermometer. It should cook to 210 F.
parri Hall
Why not try apple butter ?
brutallyfrank
This cake looks delicious but that frosting! 2 cups of cream cheese and 1 1/2 cups of butter! I'm all for indulging but that just sounds like a heart attack on a plate. I'd make this cake in a bundt pan, finish it with a light glaze/icing, and decorate with sliced figs.
Kerry
Liked the flavor of the cake a lot but had trouble baking it. It rose well, was nicely browned (had to cover with foil to keep it from being too brown), pulling away from the edge of the pan, felt done when top was touched, and a toothpick in the center came out clean...and still the cake fell as it cooled. Not sure what else I could have done to ensure it baked fully. I made as directed except I used 3 6-inch cake pans which is a fairly common swap for a recipe that makes 2 9-inch layers.
Christina Johnson
This was very heavy and the time overbakes it. I doctored it pour lemonade and maple syrup to try and lend moisture before putting on the frosting. The frosting is fabulous but I used a cup of marscapone and only two cups of powdered sugar.
maybe its me
Well that’s 2 hours I will never get back. It was really dense, dry, and unappetizing and I even took out of the oven early. I’m sure a lot of this is my ability but I probably won’t try this one again
Andi
Because I only have 8-inch cake tins, I decided to bake just one cake and use the excess batter for muffins. (Baking time for the 8-inch cake was around 53 minutes). I also halved the amount of frosting; this made plenty. Overall: A nice spice cake, similar to Melissa's "Banana-Coconut Layer Cake," but lighter.
Eve
Doubled figs1 cup olive oil6 tablespoons yogurtNo butter in frostingNo conf. Sugar in frosting
Chethan
The recipe makes about 4x the amount of frosting necessary. I think I can use this frosting for the rest of my baked goods in the next week. Seriously, it's a LOT.
Chloe
It wasn’t terrible, but for the cost of ingredients in this cake it most certainly should have been better. It was fairly bland and heavy in sweetness. If I was making it again I would amp up the figs and spices. I think figs would shine better in a different setting however.
Mer
I did a test run of this cake as prescribed, then half the sugar of the cake, then proportions as prescribed but with apples - and instead of fig jam, I used apple butter. All turned out wonderfully, but my favorite is as prescribed, with Fig & Ginger jam from Stonewall Kitchens. No need to leave out the ground ginger - it adds a nice kick!Will be making the apple version again for Rosh Hashanah, with a honey drizzle on top.
Niilo
Great recipe for the cake, though as others have noted, the recipe for the frosting would cover 2 or even 3 cakes!
Julie Steinberg
Saving this one for Rosh Hashanah- looks beautiful. Question: Can I substitute marscapone for regular cream cheese? I find it balances fig nicely. I might also sprinkle with mint.
Lisa
Took the suggestions to add more figs (about double), use less sugar (1 cup), and used vanilla paste instead of extract for the frosting - very moist and figgy!
Jennifer
This was amazing and it looked beautiful! I made with fresh figs off the neighbor's tree. Perfect balance of moist, a little crusty on the edges. I would definitely make again. I did use less sugar in the frosting....and less of the frosting overall. I also added more ginger and cardamom because I like it.
Ridley
YES. A delight visually and in my belly.
Vanessa
Love this cake however for the frosting i use only 1 tbsp confection sugar and add 1/4 cup orange juice. Keeps the sweetness in check
Courtney
While the flavor of the cake was excellent, I found the texture to be quite dense and a bit too close textured. Not sure if I overmixed it while folding in the jam. Loved the cardamom flavor though, as well as the cream cheese frosting. It was a big hit with the guests, nonetheless, and none of them mentioned the density.
ilexiou
Everyone always loves this cake. It is sweet but plays so well with the fruit and the spice. I’ve substituted pears and apples when I don’t have figs and those work well too otherwise I make it directly as written and always perfect
annelises
Can you tell me which kind of apples you used in place of the figs? And did you peel them? I was hoping to use frozen figs, since they're out of season, but they're harder to come by than I thought.
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