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+ servings
Spiced Fig and Walnut Cake sliced
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5 from 2 votes

Spiced Fig and Walnut Loaf Cake

Snuggle up this autumn with a slice of spiced fig and walnut loaf cake and a mug of something hot!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: British
Keyword: cake, fig, walnut
Servings: 12 people
Calories: 546.22kcal
Author: Emma Walton


For the cake batter

For the decoration

  • 100 grams butter
  • 100 grams cream cheese full fat
  • 200 grams icing sugar
  • 1 vanilla pod seeds only
  • 6 tbsp fig preserve thinned with some hot water
  • 4 figs fresh, quartered
  • 2 tbs walnut halves chopped


To make the cake

  • Pre-heat your oven to 180C / gas mark 4 and line a loaf tin with grease proof paper or a loaf liner.
  • In a large mixing bowl, beat together the butter and light brown sugar until soft and creamy. 
  • Next, beat in the eggs one at a time until the batter is pale, fluffy and has doubled in volume. 
  • Add in the fig preserve and make sure it is mixed well.
  • Fold all of the self-raising flour and spices into the wet cake batter mix. 
  • When the flour has almost completely been combined, add in the chopped dried fig and walnut.
  • Avoid over mixing and stop as soon as all of the flour is mixed in and the fig and walnuts are well dispersed throughout the batter.
  • Pour into your lined loaf tin and bake in the oven for 45 minutes - 1 hour or until the sponge is springy and a skewer placed in the centre of the cake comes out clean. (See Note 1). 
  • Leave the cake tool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 

To decorate

  • Using an electric whisk, beat together the butter, half of the icing sugar and the seeds from the vanilla pod until smooth and creamy. 
  • Next, beat in the cream cheese by hand until the frosting is smooth and creamy but thick enough to spread.
  • Spread the cream cheese frosting over the top of the cake.
  • Place quartered, fresh figs on top of the frosting then spoon over the fig preserve that has been thinned with a little hot water.
  • To finish, sprinkle over a handful of chopped walnuts.


Note 1: if the cake is not cooked after 45 minutes, avoid the cake catching by covering with some grease proof paper or tin foil. 


Calories: 546.22kcal | Carbohydrates: 60.95g | Protein: 6.84g | Fat: 32.24g | Saturated Fat: 15.71g | Trans Fat: 0.83g | Cholesterol: 124.92mg | Sodium: 238.39mg | Potassium: 217.88mg | Fiber: 2.41g | Sugar: 43.39g | Vitamin A: 854.64IU | Vitamin C: 1.44mg | Calcium: 70.42mg | Iron: 1.17mg