Fig Spice Cake
Original Recipe Yield 1 - 10 inch tube pan
Ingredients
a.. 1 pound dried figs
b.. 1/2 cup buttermilk
c.. 1 1/2 cups all-purpose flour
d.. 1 teaspoon baking powder
e.. 1/2 teaspoon baking soda
f.. 1 teaspoon salt
g.. 1/2 teaspoon ground cinnamon
h.. 1/4 teaspoon ground cloves
i.. 1/2 cup butter
j.. 1 cup white sugar
k.. 2 eggs
l.. 1 teaspoon vanilla extract
m.. 1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease
and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with
water, and simmer on low heat for about 5 minutes. Drain and cool, reserving
1/2 cup of the liquid.
2. Cut the figs into 1/4 inch cubes; set aside. In a
medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift
together the flour, baking powder, baking soda, salt, cinnamon and cloves; set
aside.
3. In a large bowl, cream together the butter and sugar
until light and fluffy. Beat in the eggs one at a time, then stir in the
vanilla. Beat in the flour mixture alternately with the buttermilk mixture.
Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
4. Bake in the preheated oven for 50 to 60 minutes, or
until a toothpick inserted into the center of the cake comes out clean. Cool in
pan 15 minutes, then turn out onto a wire rack and cool completely.
Nutritional Information
Amount Per Serving Calories: 227 | Total Fat: 6.9g | Cholesterol: 42mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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