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+ servings
Fig Cake

Walnut & Fig Loaf Cake

A small (1 pound) loaf cake made with fig preserves and walnuts
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Cookie Madness


  • 1 cup 4.5 oz all-purpose flour
  • 2 tablespoons of buttermilk powder or use milk equivalent
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 large egg plus 2 tablespoons lightly beaten egg
  • 1/2 cup water or if using buttermilk instead of powder 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup fig preserves
  • 2/3 cup chopped walnuts


  • Preheat oven to 325 degrees. Generously grease an 8x4 inch loaf pan. Line bottom and narrow sides with a strip of parchment paper and dust the long sides with flour.
  • Stir flour, buttermilk powder (if using), sugar, baking soda, salt, and spices together in a mixing bowl.
  • In a large measuring cup or another bowll, whisk together oil, eggs, water (or buttermilk), vanilla and fig preserves. Add liquid mixture to flour mixture and stir until smooth, then stir in the walnuts. Pour into the loaf pan and bake at 325 for about 1 hour or until loaf tests done. Let cool in pan for about 20 minutes, then carefully loosen with a knife. Don't remove from pan yet. Let cool completely, then turn from pan.