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Servings 20 servings


  • 1/3 cup canola oil [I use 1/3 melted butter instead]
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 egg white
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of ground nutmeg
  • 1 cup buttermilk [or add a teaspoon of white vinegar to 1 cup milk]
  • 1 ½ cups coarsely chopped fresh figs stems removed
  • 1 cup chopped pecans
  • Glaze


  1. Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
  2. In mixing bowl, cream oil, sugar, and vanilla. Add eggs and egg white, one at a time, beating well after each addition until creamy.
  3. In small bowl, combine flour, baking soda, and cinnamon. Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
  4. Stir in figs and pecans. Bake 40-45 minutes, until top springs back when touched. Then, let cake cool 10 minutes and then invert onto serving plate. Next, pour Glaze (recipe follows) over hot cake. [I take a chopstick and pierce the cake copiously so the Glaze seeps inside. It will last for a couple of weeks in the refrigerator the glaze inside the cake crystalizes and gives you little crunchy bites]




  • 1/2 cup sugar
  • 4 teaspoons light corn syrup
  • 2 tablespoon butter
  • 1/2 cup Greek Yogurt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract


  1. In small nonstick pot, combine all ingredients except vanilla and bring to boil 4 minutes over medium heat, stirring constantly. Add vanilla and pour over hot cake.

The Original Recipe was taken from Healthy Cooking Blog – I have altered it above and it is now one of our family favorites.


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