September 18, 2016
Desserts, Cakes, Tube/Bundt,
Eggs, Fruit, Figs, Make-Ahead, Entertaining, Oven Bake, High Fiber, Vegetarian, Make it from scratch, Spices, Kosher Dairy more
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"This comes from the Joy of Cooking. Posted for "You Want What?! tag game. Prep time is an estimate."
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.
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Wonderful cake. I used fresh figs cooked in water along with the yogurt option. I also used pecans for the nuts. I didn't sift the flour twice, just once with the spices. No frosting as this cake is wonderful just by itself! Thanks for sharing!
Delicious cake!Very moist, almost a fruit cake. I used home made figs in syrup instead of the dried figs and and the sugar. Also used yogurt and nuts and a few raisins. I'm eating my second piece of the day right now and it tastes even better than the first one ;)