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Ideal for fall, Fig Preserve Pound Cake Recipe (Fig Pound Cake) has beautiful warm flavors from fig preserves and spices with a super moist texture and a little crunch from pecans. It’s truly a mouthwatering, decadent cake!

Fig Preserve Pound Cake

The recipe was definitely a labor of love. Testing and retesting multiple variations of the recipe until I got it just right. I went through jars of fig preserves, dozens of eggs, and pounds of butter before getting recipe success. I even tried different pans, a bundt pan versus a tube pan.

It should not have been so difficult, but the density and sweetness of the fig preserves threw my otherwise successful pound cake measurements for a loop! Alas, I finally got it right and I think you’ll love the warm spices and flavor of this pound cake.

 Fig Preserve Pound Cake


Full of flavor, one taste and you’ll agree that this recipe is the best way to enjoy fig preserves! Although it has warm spices of cinnamon, cloves, nutmeg, and allspice, which are usually associated with fall, this cake is good any time of year.

Just a note, if you are not a fig fan, don’t let that deter you from making this cake. The spices are the front notes of flavor. The texture is moist and is similar to a Jam Cake or Date Cake if you’re familiar with those recipes.

I tested this cake with pecans and with walnuts and I prefer the pecans. However, I’m not a huge fan of walnuts in general. If you are you may like walnuts in it better.

As well, I tested it using 10 ounces, 1 cup, and 1/2 cup of fig preserves and I found 1 cup to be the best amount of fig preserves. 

 Fig Preserve Pound Cake


For this cake, I highly recommend using parchment paper to line the bottom and sides of your tube pan. It tends to be sticky!

Using a light versus a dark pan as well as sitting it on a cookie sheet (which I do) to bake will affect the baking time. For my cakes, I bake in a light pan on a round cookie sheet.

Most importantly, keep an eye on your cake and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference. (I baked my cake at 325°F for 80 minutes in a dark tube pan sitting on a cookie sheet. It was perfect.)

Did you know when a recipe calls for eggs, it refers to using large eggs? If you have small or extra-large eggs, you will need to adjust the amount you use. Here’s an egg size substitution chart for reference.

  Fig Preserve Pound Cake


The Amaretto glaze is optional, but I love the additional sweetness and flavor it gives this cake. I used Amaretto liquor. However, you can substitute almond extract. Substitute 1 tablespoon almond extract for the Amaretto.

While you’re here, check out these recipes

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  6. 10 Ridiculously Easy Pound Cake Recipes
  7. You can find more recipes at my Recipe Index
 Fig Preserve Pound Cake
Fig Preserve Pound Cake

Fig Preserve Pound Cake Recipe (Fig Pound Cake)

Ideal for fall, the cake has beautiful warm flavors from fig preserves and spices with a super moist texture and a little crunch from pecans. 
Author: Paula
4.98 from 45 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Servings: 18 servings
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  • ¾ cup butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour sifted then measured
  • teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 teaspoons pure vanilla extract
  • 1 cup pecan ground fine
  • 1 cup fig preserves


  • 1 cup granulated sugar
  • ½ cup amaretto liquor
  • 7 tablespoons butter



  • Preheat oven to 325°F. Grease and flour or spray with Wilton cake release then line with parchment paper one 12-cup Bundt pan or tube pan.
  • In the bowl of an electric mixer, cream butter and sugar. Stop the mixer and scrape the sides of the bowl.
  • On low speed, add eggs one at a time, beating well after each addition.
  • Combine flour, salt, allspice, cloves, nutmeg, and cinnamon. Add to the butter mixture alternately with buttermilk beginning and ending with the flour.
  • Stop mixer and scrape sides.
  • Add vanilla, pecans, and preserves. Stir to combine.
  • Pour batter into prepared pan, filling no more than 2/3 full. Bake for about 75 to 90 minutes or until a wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
  • Cool 20 minutes on a wire rack, then turn out onto a cake plate and cool completely.


  • In a small saucepan, combine sugar, amaretto, and butter. Cook over low heat, whisking constantly, until butter melts and sugar dissolves. Pour over cooled cake.
  • Store in an airtight container up to 1 week on the countertop. Freeze well.


Calories: 393kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 216mg | Potassium: 85mg | Fiber: 1g | Sugar: 37g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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  1. I know you said we could substitute the amaretto with almond extract but can something else be substituted for it besides almond extract

  2. Trying now my tree is loaded.. using fresh figs I hope that works ok. Can’t wait!

  3. Want to try recipe but daughter is allergic to all nuts. Do I need to substitute something in place of the 1 cup of pecans/walnuts?

4.98 from 45 votes (37 ratings without comment)

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