Fig Spice Cake
September 18, 2016
"This comes from the Joy of Cooking. Posted for "You Want What?! tag game. Prep time is an estimate."
- Serving Size: 1 (121.1 g)
- Calories 508.3
- Total Fat - 36.9 g
- Saturated Fat - 6.9 g
- Cholesterol - 56.2 mg
- Sodium - 400.3 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 4.2 g
- Sugars - 18.8 g
- Protein - 15.2 g
- Calcium - 87.6 mg
- Iron - 2.6 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.3 mg
Have all ingredients about 75F.
Stew figs in water, cool, drain & reserve 1/2 cup juice.
Cut figs into 1/4" cubes.
Combine fig juice and buttermilk or yogurt; set aside.
Preheat oven to 350F.
Sift before measuring: 1 1/2 cups cake flour
Resift with baking powder, salt, cinnamon, cloves and baking soda; set aside
Cream butter until soft.
Add the sugar gradually.
Cream until very light.
Beat in 1 egg at a time.
Add the flour mixture to the butter mixture in about 3 parts, alternating the thirds of the milk and fig juice.
Stir the batter after each addition until smooth.
Add the figs with vanilla and nuts or raisins
Bake in a greased 9" tube pan for about 50 minutes.
When cool, spread with Coffee or Mocha icing or frosting of your choice.
Tips & Variations
- 9" Tube pan
- Have all ingredients about 75F.