Fig Cake
From Metropolitan cook book, 1918
Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 38. The excerpt below is the record exactly as published.
FIG CAKE t Make same as Plain Cake. Add | teaspoon cinnamon, I teaspoon ^ cloves, I cup finely-chopped figs to I of the batter. Bake this in 1 layer and the remaining | in 2 layers. "When done, put fig layer between the other two, a layer of frosting between each. LIGHT FRUIT CAKE Make same as Plain Cake, adding | cup finely-cut citron, \ cup currants, i cup raisins and I cup finely-chopped nuts. NUT CAKE Make same as Plain Cake, adding 1 cup nut meats and 2 tablespoons less shortening. CHOCOLATE CAKE ^ cup fat i cup milk 2 squares chocolate 1 cup sugar H cups flour f teaspoon vanilla 2 eggs 2i teaspoons baking-powder CAKES 57 Cream the fat; add sugar gradually, eggs well beaten and milk. Add flour mixed and sifted with baking-powder. Beat thoroughly, then add chocolate and vanilla. Bake in layers. Frost with White Mountain Cream frosting to which 3 tablespoons of grated chocolate have been added. One cup molasses may be substituted for the sugar, using only 3 tablespoons milk, adding $ teaspoon soda and substituting rye flour for the white. APPLE SAUCE CAKE 1 cup sugar apple sauce mixed I cup currants dredged with 3 teaspoons cinnamon with 2 teaspoons 2 tablespoons flour 1 teaspoon cloves soda 2| cups flour
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