Fig Cake
From Household hints, 1881
Filling can also be made with figs and raisins soaked in brandy.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 27. The excerpt below is the record exactly as published.
Fig Cake. — One cup of butter, two cups of sugar, three cups of flour, half a cup of sweet milk, whites of seven eggs, two tea-spoonfuls of baking powder. Beat the but- ter and sugar until very light — and, by the way, this should always be done when making nice cake. For the filling take one pound of figs, chop them fine, and cook until soft and smooth with a teacup of water and half a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.