Fig Cake

Ingredients

• One cup butter
• two cups sugar
• one cup milk
• four eggs
• three cups sifted flour
• three teaspoons baking powder
• vanilla flavoring
• two tablespoons molasses
• one cup seedless raisins
• one-half cup currants
• one teaspoon of cinnamon
• one teaspoon of cloves

Method

1. 1

   Take half the batter, pour it into two jelly tins; on each put a layer of split figs, seeds up; bake.

2. 2

   To the rest, add molasses, raisins, currants, spices, and a little more flour.

3. 3

   Bake in two jelly tins and frost layers together.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 84. The excerpt below is the record exactly as published.

three teaspoons bak- ing powder, stir well, then lightly add the beaten whites. (Makes four large layers.) Chocolate: Three ounces of chocolate, melted; one-half cup rich milk, two tablespoons butter, one cup sugar. Boil until it forms a soft ball, when tried in water; one teaspoon vanilla. Sometimes I use this caramel filling: Two and one-half cups sugar, one cup milk, one- half cup butter, boil until it forms a soft ball when tried in water; then beat until cold; when nearly cold, add one teaspoon vanilla. The cake can be baked in a loaf, with raisins, nuts or flavoring-. NO. 70. DEVIL'S FOOD. (Three-layer cake.) Miss Mabelle Vaughn, 231 San Fran- cisco avenue, Pomona, Cal.— Cream very thor- oughly a cup and a half of sugar and the yolks of three eggs; add the beaten whites; at this point, place a half cup of milk and a half cup of cocoa on stove to cook— it takes a very few moments for it to thicken— then set aside to cool; add to the creamed mixture a teaspoon of soda dissolved in a half cup of sweet milk; two cups of flour; lastly, the cooked cocoa. Icing: Two cups sugar, and a half cup of cocoa, with milk or cream enough to moisten. While this is cooking, beat the white of an egg thoroughly, adding the yolk gradually so that the whole may be a frothy substance. When the cooked mixture sort of threads, pour it on the egg, stirring enough to mix well. When icing is cool, spread on the layers of cake. NO. 71. FIG CAKE. Mrs. T. N. Coleman, 170 North Daly street, Los Angeles. — One cup butter, two cups sugar, one cup milk, four eggs, whites and yolks beaten separately; three cups sifted flour, three teaspooons bak- ing powder, vanilla flavoring. Take half the batter, pour it into two jelly tins; on each put a layer of split figs, seeds up; bake. To the rest add two tablespoons molasses, one cup seedless raisins, one-half cup currants

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