Fig Butter Cake Recipe

"A Christmas fruit cake that keeps at room temperature for about one week. Recipe source: The Finnish Cookbook. When I made this cake I was out of raisins so used dried cherries in place of the raisins with delicious results."

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (144.3 g)
Calories 409.2
Total Fat - 23.2 g
Saturated Fat - 11.3 g
Cholesterol - 307.8 mg
Sodium - 263.6 mg
Total Carbohydrate - 40.6 g
Dietary Fiber - 3.2 g
Sugars - 24.1 g
Protein - 12.6 g
Calcium - 105.1 mg
Iron - 2.4 mg
Vitamin C - 1.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In the bowl of an electric mixer, cream the butter and sugar until light. Stir in eggs and orange peel.

Step 2

In another bowl sift the flour with the baking powder.

Step 3

In a third cup or bowl combine the dried fruits and nuts along with 2 tablespoons of the flour mixture.

Step 4

Add the remaining flour to the creamed mixture, beating until smooth.

Step 5

Stir in the fruit/nut mixture.

Step 6

Pour batter into a tube or bundt pan that has been buttered and dusted with vanilla wafer crumbs, ground almonds or sugar.

Step 7

Bake in a 350 degrees F oven for 40-45 minutes or until cake tests done (toothpick inserted in center comes out clean). Dust with confectioners' sugar before serving and cut into thin slices.