Name: Ocracoke Fig Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 cup sugar; 1 cup vegetable oil; 3 large eggs; 1 cup fig preserves (or fig jam); 2 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 tsp cinnamon; ½ tsp nutmeg; 1 cup buttermilk; 1 tsp vanilla extract; ½ cup chopped nuts (optional, pecans or walnuts)

Why You’ll Love This Recipe

I love this recipe because it’s more than just a cake—it’s a piece of history. The figs add natural sweetness and moisture, while the cinnamon and nutmeg give the cake a cozy, spiced flavor. The texture is soft and dense, almost like a cross between a spice cake and a fruit cake, but without being heavy. It’s also a great make-ahead dessert since it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cinnamon
Nutmeg
Salt
Eggs
Sugar
Vegetable oil (or butter)
Buttermilk
Vanilla extract
Fig preserves
Chopped nuts (optional, such as pecans or walnuts)

Directions

I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish (or a bundt pan if I want a more traditional look).
In a bowl, I whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large mixing bowl, I beat the eggs and sugar until well combined, then I add the oil, buttermilk, and vanilla.
I mix in the fig preserves until smooth.
Gradually, I add the dry ingredients into the wet mixture, stirring just until combined.
I fold in chopped nuts if I’m using them.
I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
I let the cake cool before serving, sometimes dusting it with powdered sugar or topping it with cream cheese frosting.

Servings and timing

This cake makes about 12 servings. The prep time is around 15 minutes, and the baking time is about 40 minutes, so the total time is just under an hour.

Variations

Sometimes I like to swap the buttermilk for sour cream, which makes the cake even richer. If I don’t have fig preserves, I cook down dried figs with sugar and water to make my own filling. I’ve also added shredded coconut for a little extra texture. For special occasions, I like topping the cake with a cream cheese frosting or a simple glaze.

storage/reheating

I store the fig cake tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes well—I wrap individual slices and freeze them for up to 3 months. To reheat, I simply bring it to room temperature or warm it gently in the microwave.

FAQs

Can I make Ocracoke fig cake without fig preserves?

Yes, I can cook down dried figs with a little sugar and water until they form a thick jam-like consistency to use as a substitute.

What makes this cake unique to Ocracoke?

The cake is tied to Ocracoke Island, where fig trees grow abundantly, and families traditionally made preserves to use in baked goods like this cake.

Can I bake this in a bundt pan?

Yes, I often bake it in a bundt pan for a more decorative look. The baking time may increase slightly, so I check with a toothpick.

Can I make this cake ahead of time?

Yes, I think it tastes even better the next day because the flavors deepen as it rests.

What toppings go best with fig cake?

I like it plain with powdered sugar, but cream cheese frosting, whipped cream, or even a caramel glaze complement it beautifully.

Conclusion

Ocracoke fig cake is a beautiful combination of tradition, flavor, and comfort. I love how easy it is to make and how moist and flavorful it always turns out. Whether I serve it plain, frosted, or glazed, it never fails to impress. It’s a dessert that celebrates simple ingredients in the most delicious way.