Fig Cake

Ingredients

• Cream one cup of butter
• two cups of brown sugar
• four beaten eggs
• one teaspoonful of ground cinnamon
• one-half teaspoonful of ground cloves
• one cup of water
• three cups of flour sifted
• two teaspoonfuls of baking powder
• Cut one-half pound of figs
• two cupfuls of raisins

Method

1. 1

   Cream butter and sugar, add eggs, spices, water, and sifted flour with baking powder.

2. 2

   Dredge figs and raisins in flour and add to the mixture.

3. 3

   Pour into a buttered pan and bake in a moderate oven for two hours.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 191. The excerpt below is the record exactly as published.

Cream one cup of butter and two cups of granulated sugar, and stir in one cup of sweet milk and the whites of six eggs beaten to a stiff f roth. Sift three cups of flour and two table- 848 MB8. 8EELT"a COOK BOOK spoonfols of baking powder together. Stir into the mixtare. Pour into two long tins, well buttered, and bake in a modeiate oven. DonffhnntB Wann two qnarts of milk and stir in enoagh sifted floor to make a soft batter, add half of a compressed yeast-cake dia- solved in half a cup of water. Set in a warm place where the batter will rise. When light, mix with one-quarter of a tea- spoonful of soda dissolved in a little water, a scant half cup of lard, one cup and a half of granulated sugar, two eggs, a little grated nutmeg, ground cinnamon, and salt. Then add enough sifted flour so the mixture oan be rolled and handled. Cut the desìred shape and let them stand awhile to rìse. Drop them in hot lard and f ry until a nice brown. Sprinkle with sifted sugar. Fiff Oake Cream one cup of butter and two cups of brown sugar. Mix thoroughly, and add f our beaten eggs, one teaspoonful of ground cinnamon, one-half teaspoonful of ground cloves, one cup of water, and three cups of flour sifted with two teaspoon- fuls of baking powder. Cut one-half pound of figs and two cupfuls of raisins in small pieces, dredge them with one- quarter of a cup of flour and add to the mixture. Pour into a well-buttered pan and bake in a moderate oven for two hours. Qenoeae Oakes Have at band a quarter of a pound of flour, a quarter of a pound of granulated sugar, a quarter of a pound of butter, two eggs, one half of a small glass of good brandy, and a little salt. Mix the flour, eggs, sugar, brandy, and salt together with a wooden spoon. Soften the butter a little at the side of the range and add it to the other ingredients. When ìt is thoroughly mixed, pour it into a well-buttered pan. Do not CAKSS^ FILLIN08, AND ICIN08 849 haye it more than quarter of an inch thick. Bake in a moder- ately heated oven. When the cake is done, turo it out on a sheet of paper and cut it in circular, oblong, leaf, diamond, or any shape the tasto may suggest. These cakes may be deco- rated with meringue or icing. When cut in the shape of leaves, rings, etc, place the meringue in a cornucopia and decorate them. Then sift some powdered sugar over them and dry them at the entrance of the oven. Then finish decorating them by placing on them some strips or dote of any bright preserve. Darky Finge» Make the following coffee-cake receipt, bake in lady's finger pans, and put together with icing made by stirring powdered sugar with orango juice and beating thoroughly : — One cup of sugar, one cup of cold coffee, one cup of mo- lasses, one scant cup of butter, one cup of raisins, one table- spoon of cloves, one tablespoon of cinnamon, three teaspoons of baking powder, four cupe of flour. Mix the butter and sugar together, add the soda, the cup of coffee and spice, and lastly the raisins, dredging with a little flour to prevent settling. Lady's Fingerà Five eggs, four ounces of flour, four ounces of powdered sugar. Beat the yolks of the eggs and the sugar together, then gradually add the flour, and last of ali the stif9y beaten whites of the eggs. Put through a pastry bag on a brown paper and baking sheet and bake in moderate oven. Lady's Fin^ers Beat separately the yolks and whites of one pound of eggs and add them to one pound of sugar and one pound of butter, haying creamed separately the sugar and butter. Add a 850 MR8. SEELT'a COOK BOOK wine-glass of brandy and a teaspoon of mace and then, grad- ually, one poond of flour. This receipt makes f orty-eight ladj's fingerà. Lady May FingerB One pound of flour, one pound of batter, one pound of sugar, one pound of eggs, two teaspoons of mace, one wine-glass of brandy. Bake in lady^s finger pans, and while warm stick together with the white of an tg^. Qold-leaf Oake Tolks of eight eggs, one oup of granulated sugar, a scant balf cup of butter, half cup of sweet milk, a cup and a half of flour, two teaspoonfuls of baking powder

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