Fig Cake

Ingredients

• 1 cupful sugar
• ½ cupful Crisco
• 3 eggs
• 3 teaspoonfuls baking powder
• 1 cupful milk
• ½ teaspoonful salt
• 2 teaspoonfuls powdered cinnamon
• ½ teaspoonful grated nutmeg
• 3 cupfuls flour
• 1 cupful shredded figs

Method

1. 1

   Wash and dry figs then shred them.

2. 2

   Cream Crisco and sugar together, add eggs well beaten, and beat five minutes.

3. 3

   Sift dry ingredients, and add to first mixture alternately with milk.

4. 4

   Add figs and flavorings and turn into Criscoed and floured cake tin.

5. 5

   Bake one hour in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 67. The excerpt below is the record exactly as published.

Fig Cake 1 cupful sugar ¥% cupful Crisco 3 eggs 3 teaspoonfuls baking powder 1 cupful milk Y% teaspoonful salt 2 teaspoonfuls powdered 1 teaspoonful vanilla extract cinnamon ¥% teaspoonful grated nutmeg 3 cupfuls flour 1 cupful shredded figs Wash and dry figs then shred them. Cream Crisco and sugar together, add eggs well beaten, and beat five minutes. Sift dry ingredients, and add to first mixture alternately with milk. Add figs and flavorings and turn into Criscoed and floured cake tin. Bake one hour in moderate oven. Sufficient for one small cake. Gennoise Cake 34 cupful flour 1 teaspoonful baking powder 6 tablespoonfuls sugar Y% teaspoonful almond extract 6 tablespoonfuls melted Crisco Boiled frosting 4 eggs Preserved cherries or cocoanut 14 teaspoonful salt Break eggs into bowl, add sugar and beat for ten minutes over a pan of boiling water. Remove from water and beat till mixture 1s thick and cold; remove beater, sift in flour, salt, and baking powder; mix carefully, add melted Crisco and almond extract. Turn at once into small square greased and papered tin and bake in a moderate oven twenty minutes. Turn out and remove paper. Cool and cut in eight square pieces. Cover with boiled frosting and decorate with cherries or cocoanut. Sufficient for eight small cakes. Gingerbread ¥% cupful sugar 2 teaspoonfuls powdered ginger 1 egg 1 teaspoonful powdered ¥% cupful molasses _ cinnamon Y% cupful milk Y% teaspoonful powdered cloves 1% cupfuls flour Y% teaspoonful baking soda or 1% cupful Crisco 2 teaspoonfuls baking pow- 1 teaspoonful salt der Sauce 1 teaspoonful Crisco 1 tablespoonful flour 1 cupful (% lb.) maple sugar 1 egg 1 cupful boiling water For cake. Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices. Mix and turn into Criscoed tin and bake in moderate oven forty minutes. 125 Cakes For sauce. Dissolve maple sugar in boiling water. Rub together Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg, Then return to fire and stir briskly until thickened. Sufficient for one small gingerbread. Golden Orange Cake 2 cupfuls sugar 5 eggs or yolks of 10 eggs 1 teaspoonful salt 4 cupfuls flour 1 teaspoonful orange extract 1 cupful Crisco

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