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Fig Recipes

Creativity is endless with Red Barn Spreads


Fig Cake


For Cake: 

  • 3 large eggs

  • 1 cup sugar

  • 1 cup vegetable oil

  • ½ cup buttermilk

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp ground cinnamon

  • ½ tsp ground cloves

  • ½ tsp ground nutmeg

  • 2 cups Mission Fig Puree

  • ½ cup melted butter

For Cream Cheese Frosting: 

  • 1 8oz package of cream cheese

  • 1 ½ cups of powdered sugar

  • ½ cup butter, softened

  • 1 tbsp vanilla extract

  • ½ tsp cinnamon


Preheat oven to 350℉. 

Beat eggs, sugar, and vegetable oil at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.

Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; gradually add to buttermilk mixture, beating until blended. Fold in fig puree, and add melted butter. 

Pour batter into two greased and floured 8-inch round cake pans. 

Bake for 35-40 minutes or until a wooden toothpick inserted into the center comes out clean. Cool on wire racks for ten minutes.

Whisk all cream cheese ingredients and frost the top, sides, and in between layers of the cake. 

*Keep refrigerated. 

Fig Swirls 


For Pastry Dough:

  • 1 ¾ cups all-purpose flour

  • ¼ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt 

  • ½ cup butter, softened

  • 4 oz cream cheese (room temperature)

  • 1 large egg yolk

  • Tsp vanilla extract

For Filling: 

  • 8 oz Mission Fig Puree

  • ¾ cup mild honey

  • 2 tbsps fresh orange juice

  • 1 tsp cinnamon


Preheat oven to 375℉. 

Whisk together flour, baking powder, baking soda, and salt in a bowl. Using a hand mixer, mix together butter, cream cheese, yolk, and vanilla until smooth, then add flour mixture and mix until dough forms a ball. 

Halve dough and form a roughly 6 by 2 inch rectangle. Let chill in plastic wrap for about 1 ½ hours. 

Mix together figs, honey, juice, and cinnamon until smooth. 

Roll out dough so that there are two 10 by 8 inch rectangles (⅓ inch thick). Spread fig mixture onto the rectangles. Roll the rectangles so that they form a snake-like log. Chill for at least 4 hours. 

Cut logs into ⅓ inch thick slices and arrange about two inches apart  onto lightly buttered baking sheets. Bake until golden, about 12-15 minutes. Transfer to racks to cool.


Figgy Pudding Bundt Cake


For the cake: 

  • ½ cup butter, softened.

  • ¼ cup dark brown sugar

  • 2 eggs, beaten

  • 1 cup molasses 

  • ½ cup Mission Fig Puree 

  • 2 tsp vanilla extract

  • 2 ½ all-purpose flour

  • 2 tsp baking powder

  • 1 tsp salt

  • ½ tsp baking soda

  • 1 tsp cinnamon

  • ½ tsp ginger

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground allspice

  • ⅛ tsp ground cloves

  • 1 cup buttermilk

  • ½ cup golden raisins

For the Rum Sauce

  • ½ cup butter

  • 1 cup sugar

  • ½ cup half & half

  • Pinch of nutmeg

  • 1 tsp vanilla

  • 2-3 tbsp rum



Preheat oven to 325℉. Generously grease a bundt pan. Cream the butter and sugar until light and fluffy. Add the eggs, molasses, fig spread, and vanilla. Mix well. 

Using a whisk, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Add the flour mixture alternately with the buttermilk starting and ending with flour. Mix until just combined. Fold in raisins. Pour batter onto greased pan. 

Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Place on cooling rack for ten minutes, then remove from pan. 

For the sauce, melt the butter over medium heat and add sugar until it's dissolved. Whisk in half & half, nutmeg, and vanilla. Remove from heat and add rum. Return the sauce to heat until it is thickened. Serve warm.

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