Fig Cake

Ingredients

• Two-thirds cup butter
• 2 cups sugar
• 1/2 cup milk
• 1 1/2 teaspoons Royal baking powder
• 3 cups flour
• whites of 8 eggs
• flavor with vanilla
• One-half cup butter
• 1 cup sugar
• 1/2 cup milk
• 1 teaspoon Royal baking powder
• 1 1/2 cups flour
• yolks of 7 eggs
• 1 whole egg
• 1 teaspoon of cinnamon
• 1 teaspoon of allspice

Method

1. 1

   Bake in 2 layers.

2. 2

   Put half of dark batter in pan, lay on halved figs, put on remainder of dark batter and bake.

3. 3

   Put white and dark together with white frosting.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 57. The excerpt below is the record exactly as published.

FIG CAKE. Two-thirds cup butter, 2 cups sugar, y2 cup milk, iy2 teaspoons Royal baking powder sifted with 3 cups flour, whites of 8 eggs; flavor with vanilla. Bake in 2 layers. Dark part. — One-half cup butter, 1 cup sugar, y2 cup milk, 1 teaspoon Royal baking powder sifted in 1% cups flour, yolks of 7 eggs and 1 whole egg, 1 teaspoon of cinnamon, 1 teaspoon of allspice

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