Dark Fig Cake

Ingredients

• Four eggs (whole)
• two cups sugar
• one cup cold water
• one teaspoon soda
• one cup of raisins chopped fine
• one pound figs chopped fine
• one teaspoon of cinnamon
• three and one-half cups flour
• one cup butter
• one piece chopped citron

Method

1. 1

   Mix all ingredients together and bake.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 89. The excerpt below is the record exactly as published.

one teaspoon of cinnamon, one teaspoon of cloves, vanilla, nutmeg. Icing: Two cups of sugar, one square of chocolate, one cup of boiling water. Boil HOW WE COOK IN TENNESSEE. 155 until it threads or makes a soft ball in water. Remove from fire and stir until begins to cream, then add the chocolate, melted.— Mrs. J. E. Ryley. Potato Caramel Cake is made of two-thirds of a cupful of butter, two cupfuls of granulated sugar, two cupfuls of flour, a cupful of mashed potato, hot, half a cupful of sweet milk, four eggs, two teaspoonfuls of baking powder, a cupful of grated chocolate or two squares melted, a cupful of chopped English walnuts, a teaspoonful each of cloves, cinnamon and nutmeg (half as much if preferred). Cream the butter, sugar and yolks of the eggs. Add the milk, the mashed potato, spices and melted or grated chocolate. Sift the baking powder in the flour and beat the whites of the eggs to a stiff froth. Stir the sifted flour into the batter and, lastly, beat in the whites; the nuts are added just before the cake goes into the tins. A nut cake is always of finer flavor if the nuts are put in the very last thing. This makes a large loaf. Marble Cake. — No. 1. — Dark. — Yolks of seven eggs, two cups of brown sugar, one cup of butter, one cup of molasses, five cups of flour unsifted, one cup of milk, one teaspoonful of soda, cloves, nutmeg, cinnamon and allspice; dissolve the soda in molasses. Light. — Whites of seven eggs, two cups of white sugar, one cup of butter, three cups of flour, half cup of milk, one teaspoonful cream of tartar, half teaspoonful of soda. Put alternately about a handful of each, or any way the taste may dictate to be prettily marbled. A part of the light may be colored with cochineal, and put in with the light and dark with good effect. Marble Cake.— Light— One cup white sugar, half cup of butter, half cup of milk, two cups of flour, whites of three eggs, one teaspoon cream tartar, half teaspoon soda. Sift cream tar- tar and soda with flour. Cream butter and sugar, add milk and flour ; last whipped whites. 156 HOW WE COOK IN TENNESSEE. Dark. — Half cup of brown sugar, quarter cup of butter, quar- ter cup milk, half cup molasses, two cups of flour, yolks of three eggs, one teaspoon cream tartar, half teaspoon soda, half nut- meg, half teaspoonful each of cloves, ginger, cinnamon and all- spice. Cream butter and sugar, then add the beaten yolks of three eggs, the molasses and spices, and flour, with cream tartar and soda well mixed in it. — Tested by Mrs. M. C. Woods. Haufcier Cake. — Sixteen eggs, one pound sugar, three-quarter pound flour, half pound butter. Beat whites stiff, add sugar and beat well; add yolks beaten very light; fold in flour and add butter melted. I make half of this receipt with good suc- cess. Good. — Mrs. W. H. Wilson. Almond Cake. — Whites twelve eggs, three cups sugar, one cup butter, two teaspoons baking powder, four and one-half cups flour, half teaspoon of bitter almond extract, one cupful almonds, blanched and shredded fine, half glass brandy or sherry wine, and when cold put on thick white icing, flavored with a few drops of bitter almond and grated almonds sprink- led thickly over the frosting. — Tennessee Cook Book. Almond Cake. — Ten eggs, one pound of sugar, three-quarters of a pound of butter, and three-quarters of a pound of flour. Add half a pound of almonds, blanched and beaten fine, with a wineglassful of rose water. Hickorynut Cake. — One cup butter, two of sugar, three of flour, whites of seven eggs and yolks of two eggs, one teaspoon soda, two of cream tartar, one pint hickorynut meats rolled and sprinkled with flour. Beat whites to a stiff froth. Rich and excellent. Hickorynut Cake. — Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two teaspoons baking powder, one cup nut kernels cut fine. Tried and not found wanting. Hickorynut Cake. — Beat half a cupful of butter to a cream; add one cupful and a half of sugar, beating all the while. Measure three-quarters of a cupful of water; sift two cupfuls HOW WE COOK IN TENNESSEE. 157 of flour with three level teaspoonfuls of baking powder. Chop sufficient hickorynut kernels to make one cupful. Add first a little of the water to the butter and sugar, then more water and flour until both are used; beat thoroughly for three min- utes. Beat the whites of four eggs to a stiff froth, add one- half to the mixture, then add the nuts, and last the remaining whites of eggs. Bake in square or round pans in a moderate oven for forty-five minutes. Ice with soft icing and decorate with halves of nuts. — Mrs. Rorer. Dark Fig Cake. — Four eggs (whole), two cups sugar, one cup cold water with one teaspoon soda in it, one cup of raisins chopped fine, one pound figs chopped fine, one teaspoon of cin- namon, three and one-half cups flour, one cup butter, one piece chopped citron

Cook this with the app: pantry check, scaling, and the assistant.