Fig Cake

Ingredients

• 1 lb. flour
• 1 oz. butter
• 1 egg
• 1 doz. large figs
• 1 tea-sp. spice
• 0.5 lb. sugar
• 1 gill milk
• 1 tea-sp. carbonate of soda
• 1 tea-sp. cream of tartar
• Grated rind of 1 lemon
• 2 table-sps. chopped almonds

Method

1. 1

   Soak the figs for a short time in hot water, then dry them, cut them in pieces, removing the stalks and any discoloured parts, and mix the pieces with a little of the flour.

2. 2

   Cream the butter in a basin, add the sugar, grated lemon rind, and egg, and mix them well together.

3. 3

   Sieve the flour, cream of tartar, spice, and carbonate of soda, and stir them gradually into the other mixture along with the milk.

4. 4

   Beat all together for a minute or two and add the figs at the last.

5. 5

   Bake in a flat tin until well risen and firm to the touch.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 924. The excerpt below is the record exactly as published.

1 lb. flour. 3 eggs. 4 lb. desiccated cocoa- nut. 1 tea-sp. baking powder. About 1 tea-cupful milk. Beat the butter to a cream, and mix in the sugar, carefully sieved. Add the cocoanut, and the eggs well beaten. Then sieve the flour with the baking powder, and mix these in to the other mixture gradually, adding enough milk to make the mixture just soft enough to drop from the spoon. (A cake made with milk should never be too moist.) When all is thoroughly beaten, pour the mixture into a lined cake tin and bake in a moderate oven until the cake is nicely risen and feels firm to the touch. Time to bake, 1J to 2 hours. Probable cost, Is. 8 d. 2774. Coffee Cake | lb. flour. 2 eggs. | lb. brown sugar. 2 to 3 oz. butter. 2 table-sps. syrup. 2 table-sps. coffee essence. 1 tea-sp. mixed spice. J lb. currants. | lb. sultanas. 1 tea-sp. carbonate of soda. 1 gill warm milk. Sieve the flour and spice into a basin, and rub in the butter until free from lumps. Then add the sugar, and the fruit carefully prepared. Mix to- gether and make a well in the centre. Add the eggs well beaten, the syrup, coffee, and soda dissolved in the warm milk. Stir together until thoroughly mixed, and then beat for a minute or two. Bake in a tin lined with greased paper. Time to bake, about 1 hour. Probable cost, Is. 4 d. 2775. Currant Short Cake \ lb. flour. £ lb. butter. 1 tea-sp. sugar. A pinch of salt. | tea-sp. baking powder. Cold water. £ lb. currants. 2 oz. sugar. 1 oz. butter. J tea-sp. mixed spice. Sieve the flour and baking powder into a basin with 1 tea -spoonful of fine sugar and a pinch of salt. Put in the butter, and rub together with the tips of the fingers until free from lumps and like fine bread-crumbs. Then add enough water to form all into one lump, keeping the paste rather stiff. Work with the hand until free from lumps, and turn out on a floured board. Divide the paste into two pieces, and roll each into a round about | of an inch in thickness. Clean the currants, mix them with the 2 oz. of sugar and the spice. Spread them over one of the rounds of pastry and put the 1 oz. of butter in small pieces on the top. Then wet round the edges with a little water or white of egg, and place the second piece of pastry on the top. Press together and mark the edges neatly with the back of a knife. Make a few holes with a skewer on the top of the cake, brush it over with white of egg, and dredge with sugar. Bake in a good oven until nicely browned and thoroughly cooked. Cut in pieces and serve hot. Time to cook, | hour. Probable cost, 9 d. 2776. Double Nodden or Deception Cakes Take some good pastry, puff or flaky is the best, roll it out, and cut in rounds the size of a tea plate. <2 o 578 COOKERY FOR EVERY HOUSEHOLD Put a thick layer of cleaned and picked currants on half these rounds, sprinkle with sugar, flavour with grated nutmeg, and moisten with brandy. Moisten round the edges of the pastry with a little white of egg or water, cover with another round of pastry, and press the edges well together. Orna- ment round the edges with the back of a knife or end of a teaspoon, brush over with the white of egg, and sprinkle with sugar. Place the cakes on a tin slightly sprinkled with cold water, and bake in a good oven until brown and crisp. Sprinkle the cakes again with sugar, after removing them from the oven, and serve them hot. Time to bake, about § hour. Probable cost, 6 d. to 8 d. each. 2777. Dough Cake J quartern of dough, j lb. currants. | lb sultanas. \ lb. sugar. 2 eggs. | nutmeg grated. & tea-sp. cinnamon. 6 oz. butter. The dough may either be bought from the baker or made according to directions given for Household Bread (see Recipe 2646, half quantity). Put the dough into a basin, add the butter slightly warmed, the eggs well beaten, the fruit carefully prepared, and the other ingredients. Knead all together with the hand until the ingredients are well blended. Put the mixture into a greased cake tin, cover it over, and put it in a warm place to rise for about 1 hour. Then bake in a moderate oven until the cake is nicely risen and firm to the touch. Note. — The fruit and flavouring may be varied according to taste. Time to bake, about 2 hours. Probable cost, Is. 6 d. 2778. Fig Cake l lb. flour. 1 oz. butter. 1 egg. \ doz. large figs, i tea-sp. spice. \ lb. sugar. 1 gill milk. | tea-sp. carbonate of soda. 1 tea-sp. cream of tartar. Grated rind of 1 lemon. 2 table-sps. chopped almonds

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