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Fig Cake


  • 2 cups sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup milk
  • 2 cups bleached all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups mashed fig preserves
  • 1 cup pecan pieces


  • Preheat the oven to 350°F. Cream the sugar and the eggs. Add the vegetable oil and stir well to blend. Add the milk and mix well.
  • In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well. Add this to the first mixture, stirring, to blend. Add the pecans and figs. Stir again to blend. Pour into a 12-cup bundt pan and bake until it sets, about 1 hour.
  • Remove and cool before slicing to serve.