Ocracoke Fig Cake

If you’re looking for a delightful, cozy dessert that feels like a warm hug, let me introduce you to the Ocracoke Fig Cake. This charming cake is a wonderful celebration of sweet, spiced figs folded into a tender, moist crumb and finished with a luscious glaze. What I love most about this recipe is how it effortlessly balances rich flavors and textures, making it a timeless treat. Plus, there’s a fantastic tip involving the number 32 that comes into play when adapting the recipe with fresh figs, adding a lovely twist to this classic.

Ingredients You’ll Need

Gathering your ingredients is a breeze, and each one plays a key role in crafting the harmonious flavors and textures of this fig cake. From the sweet figs to the fragrant spices, each component is essential for that perfect bite.

• Dried figs (1½ cups finely chopped): The star of the show, bringing natural sweetness and chewy texture.
• Granulated sugar (divided): Sweetens the cake and the fig jam, balancing out the spices.
• Lemon slices (2 slices): Add brightness and a subtle citrus note to the fig jam.
• Water (⅔ cup): Helps soften the dried figs to create a luscious jam.
• Eggs (3): Provide structure and a light, airy crumb.
• Vegetable oil (1 cup): Keeps the cake moist and tender.
• Vanilla (1 teaspoon): Enhances the warm, sweet flavors throughout the cake.
• All-purpose flour (2 cups): The foundation of the cake’s texture.
• Spices (nutmeg, allspice, cinnamon, black pepper): Create a warm, inviting aroma and depth in flavor.
• Salt (1 teaspoon): Balances sweetness and intensifies flavors.
• Baking soda (1 teaspoon): Helps the cake rise beautifully.
• Buttermilk (1 cup total, divided): Adds tang and moisture, helping tenderize the crumb.
• Chopped walnuts (optional, ½ cup): Offer a lovely crunch contrast.
• Butter (¼ cup melted): Used in the glaze for richness.
• Cornstarch (1½ teaspoons): Thickens the glaze to a smooth finish.

How to Make 32

Step 1: Craft the Fig Jam

Begin by heating your chopped dried figs together with sugar, lemon slices, and water in a medium saucepan. Bringing this mixture to a gentle boil before reducing the heat allows the figs to soften and release their natural sweetness. Simmer it covered for about 10 minutes, stirring often to keep it from sticking. After removing the lemon slices, let the jam cool – this quick fig jam forms the delicious core that infuses your cake with authentic fruitiness.

Step 2: Prepare the Cake Batter

Preheat your oven to 350°F and grease a 10-inch Bundt pan thoroughly. Whip the eggs until light and frothy, then mix in sugar, oil, and vanilla for a silky base. Separately, whisk together the dry ingredients including flour and a warm blend of spices like cinnamon and nutmeg. Add these dry ingredients alternately with buttermilk to the wet mixture, stirring until just combined to keep the cake tender. Fold in the cooled fig jam and walnuts if you’re using them. Pour this luscious batter evenly into your prepared pan.

Step 3: Bake the Cake

Bake for 50 to 60 minutes until a tester comes out clean – that means the cake is perfectly set and the flavors have melded beautifully. Allow the cake to rest in the pan for 15 minutes before carefully loosening the edges with a knife and inverting it onto a platter to cool.

Step 4: Make the Glaze

While your cake is baking, make the glaze by bringing together buttermilk, sugar, melted butter, cornstarch, and baking soda over medium heat. Once it boils, remove it immediately and stir in vanilla to prevent it from overflowing. This glaze is the final touch that adds a velvety, tangy-sweet layer to your cake, making every bite irresistibly rich.

Step 5: Assemble the Cake

Place your cake on a platter with high edges to catch any excess glaze. Pour the warm glaze evenly over the still-warm cake and let it sit for 10 to 15 minutes to set before slicing. There you have it—a splendid fig cake ready to delight!

How to Serve 32

Garnishes

Adding a little something extra on top of your 32 always makes the presentation pop. Try a sprinkle of chopped walnuts for crunch, or a few whole figs sliced in half for an elegant touch. A dusting of powdered sugar or a light drizzle of honey can also enhance the sweetness and appearance.

Side Dishes

Serve your fig cake alongside a scoop of vanilla ice cream or a dollop of whipped cream for a cool contrast to the warm spices. A cup of hot tea or coffee perfectly complements the layers of flavor, making it an ideal treat for teatime or dessert.

Creative Ways to Present

If you want to get playful with your presentation, slice the cake into mini loaves using smaller pans. This is a fantastic option for gatherings or gifting. Alternatively, layer slices between plates with mascarpone and fig preserves for a sophisticated dessert plate that will wow your guests.

Make Ahead and Storage

Storing Leftovers

This cake keeps well at room temperature when covered tightly with plastic wrap or stored in an airtight container for up to three days. Its moist texture actually improves as the flavors marry over time.

Freezing

If you want to save some for later, wrap individual slices tightly and freeze for up to a month. Thaw them overnight in the fridge, and you might want to refresh the glaze before serving.

Reheating

To enjoy your leftover 32 slightly warm, microwave slices for 15 to 20 seconds or warm in a low oven. Be mindful not to heat too long to keep the glaze intact and the cake moist.

FAQs

Can I use fresh figs instead of dried figs?

Absolutely! In fact, one of my lovely readers shared a fantastic tip involving 32 that’s perfect here: use 3 cups of sliced fresh figs in place of dried figs and water in the jam-making step. Simmer until thickened, which may take a bit longer than 10 minutes, and then continue with the recipe as usual.

Is this cake gluten-free?

This classic version uses all-purpose flour, so it’s not gluten-free. However, you could try substituting with a gluten-free flour blend, but be aware that the texture might change a bit.

Can I omit the walnuts?

Definitely! Walnuts are optional and you can leave them out if you prefer, or swap for pecans or other nuts of your choice to customize the crunch.

How long will this cake keep fresh?

When stored properly, this cake is best enjoyed within three days at room temperature. If refrigerated, it can last up to five days but be sure to cover it tightly to avoid drying out.

What’s the best pan to use for baking this cake?

A 10-inch Bundt or tube pan is recommended to give the cake its characteristic shape and even baking. Alternatively, you can use mini loaf pans if you prefer smaller portions.

Final Thoughts

If you’re craving something truly memorable with warm spices and vibrant figs, this Ocracoke Fig Cake is a must-try. The way the fig jam soaks into the batter and the rich glaze finishes it off makes it a recipe you’ll turn to again and again. And with the clever incorporation of fresh figs using the brilliant 32 method, it’s versatile and delightful year-round. Grab those ingredients, and let’s get baking!

Print