Easy to make and tastes good. I used only 1 1/4 cup sugar. I used 1/2 cup oil and a 1/4 cup applesauce.

This was the best fresh fig cake I have ever made and I have tried quite a few.
My one adjustment was to add solid coconut shortening instead of the veg shortening. The taste was outstanding and blended well with the pecans and figs. This is my favorite and a definite keeper!!!

First cake I ever made and it was perfect! Just moist enough but not too moist. I have a fig tree in the backyard so I have been collecting enough to make another cake since everyone loved it and ate it all up! I cooked mine 10 minutes more and I used 2 full cups of premashed fresh figs and 1 and 1/4 cup of sugar. It wasn't a really sweet cake which is nice for coffee in the mornings or any hour munchie and allows you to taste the sweetness of the figs. I'm about to make another but I will use 1 and 1/2 cups sugar and see how it tastes.

Thanks for a wonderful & easy recipe! Only changes were: I used 2 cups fig chunks since I didn't have fresh, used 1&1/4 cup sugar (since I usually reduce sugar in most recipes by almost 1/2, finding them too sweet for health & over- powering the other flavors), & substituted 1 cup ground flax seeds instead of pecans. The flax goes great & gives a nice nutty flavor. The spices are perfect! It helps to let it sit in pan 20 minutes & run a knife around edge before inverting onto a plate - I had no trouble getting it to come out of the Bundt pan, as has happened with other Bundt cakes.

Easy and delicious. I reduced sugar to 1 1/2 and used walnuts in the third one I made. Lots of compliments on it.

I made this recipe with a few changes. I used coconut oil instead of shortening, so not only was it healthier, but it was so moist and the subtlest hint of coconut was magical. I too cut the sugar in half and the cake was perfectly sweet, I couldn't imagine using the full 2 cups. I left out the pecans, I am not a fan of nuts in general. Lastly I made a simple glaze with confectioners sugar, dark rum, and vanilla and poured it over the cooled cake. This cake did not last long in my house at all. It was really the perfect bundt cake. In fact, I am making it again this weekend.

Very easy to make. Instead of mashing the figs, I placed it in the blender with the shortening and pureed it for it to work like applesauce. The cake turned out moist. Next time, I'll try pureeing the first 4 ingredients in the blender (figs, sugar, shortening & eggs). Also, would reduce sugar to 1 cup or 1 1/4 cup, like the others have suggested. Baking time should be longer... about 1 hr. I took my cake out in 45 minutes, cut to try it and had to put it back in for another 20 minutes, then, it was perfect.

Great recipe. I made a few changes as well to make it more healthy. I used 1 cup of Rapadura sugar and replaced the shortening with macadamia oil. I also blended all top 4 ingredients in the blender. Thanks for the base recipe!

This was my first fig cake. It was wonderful. I used coconut oil and less sugar. Will try it again.

I added 1 tsp. vanilla.

I used real butter instead of shortening. Used 1 tsp of cinnamon, 1/2 tsp of ginger and 1/2 tsp of nutmeg. did not have allspice. I decreased the sugar to 1 1/2 cups. I processed the figs in my food processor about 6 pulses. I first creamed the butter and sugar, then added the eggs and 1 1/2 tsp of vanilla also until it was light and fluffy. Anyway took this cakes into work at our medical practice. Most people had never even tasted a fig (I have two trees in my yard) - let me tell you my husband, the doctors and my coworkers all said this might be the yummiest cake they ever had :)

Wonderful recipe, I will make with less sugar as my figs were very sweet. I mashed the figs and poured one cup of the sugar over them stirred and let sit in fridge several hours. Used unsweetened applesauce instead of shortening.

My cake had a wonderful taste; however, it was not done in the middle and after testing it, I let it cook a little longer and the outside got too brown and sill the inside was doughy.