Fig Cake

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 4 egg whites
• 1 teaspoon lemon extract
• 3 cups pastry flour
• 4 teaspoons Royal Baking Powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon molasses
• 1 1/2 cups finely chopped figs, floured

Method

1. 1

   Cream shortening; add sugar slowly, beating in well.

2. 2

   Add one unbeaten egg white; beat well; add flavoring.

3. 3

   Sift together flour, baking powder and salt.

4. 4

   Add alternately with milk.

5. 5

   Fold in remaining egg whites, stiffly beaten.

6. 6

   To 2/4 of the mixture add cinnamon, nutmeg, molasses and figs.

7. 7

   Put into well greased tube pan by spoonfuls, alternating light and dark mixtures.

8. 8

   Bake in moderate oven at 350°F about 1 hour.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 20. The excerpt below is the record exactly as published.

Fig Cake 34 cup shortening 1% cups sugar 4 egg whites 1 teaspoon lemon extract 3 cups pastry flour 4 teaspoons Royal Baking Powder ¥% teaspoon salt 1 cup milk 7 1 teaspoon cinnamon 1 teaspoon nutmeg 1 tablespoon molasses Ls 11% cups finely chopped figs, floured Cream shortening; add sugar slowly, beating in well. Add one unbeaten egg white; beat well; add flavoring. Sift to- gether flour, baking powder and salt. Add alternately with milk. Fold in re- maining egg whites, stiffly beaten. To 24 of the mixture add cinnamon, nutmeg, molasses and figs. Put into well greased tube pan by spoonfuls, alternating light and dark mixtures. Bake in moderate oven at 350° F. about 1 hour. Makes 1 nine-inch cake. Marble Cake 1 recipe for Fig Cake 1 teaspoon vanilla extract, 2 squares unsweetened chocolate Make the foundation mixture for Fig Cake, using vanilla extract instead of lemon. Add melted and cooled chocolate to half the mixture instead of the spices, molasses and figs. Put into greased tube pan as for Fig Cake. Bake as directed. Makes 1 nine-inch cake. Bride’s Cake 1 cup shortening 2 cups sugar whites of 6 eggs 14 teaspoon rose or almond extract 4 cups pastry flour 4 teaspoons Royal Baking Powder 14 teaspoon salt 1 cup milk Cream shortening; add sugar slowly, beating well. Add 2 unbeaten egg whites, one at a time, beating well after each addition. Add flavoring. Add flour sifted with baking powder and salt alternately with milk to first mixture. Fold in re- maining egg whites, beaten stiff. Bake in large greased tube pan in moderate oven at 325° F. about 144 hours. When cold cover top and sides with Ornamental Use Level Measurements in all Royal Recipes 18 Bake It with Royal and Be Sure Icing (page 26) and decorate as de- sired. For a richer cake, a layer of almond paste may be spread on top of cake before frosting it. Makes 1 ten-inch cake. Magnolia Cake A Birthday Cake 6 eggs 2 cups sugar 1 cup boiling water 1 teaspoon vanilla extract 21% cups pastry flour 3 teaspoons Royal Baking Powder Separate eggs; beat yolks until thick and lemon color. Add I cup of the sugar gradually, beating constantly. Add boil- ing water very slowly, then vanilla ex- tract. Sift flour and baking powder to- gether 3 times. Fold into first mixture. Beat egg whites until stiff; add remaining 1 cup sugar gradually, beating con- stantly. Fold into mixture. Bake in very large ungreased tube pan in moder- ate oven at 350° F. for 114 hours. Invert and let cool in pan. When cold, split into three layers; spread with Mint Cream Filling. Cover top and sides thickly with Marshmallow Frosting (page 26). Makes 1 ten-inch cake. Mint Cream Filling 34 cup sugar 4 tablespoons cornstarch 34 teaspoon salt 1 cup water 2 egg yolks 1 tablespoon butter 1 teaspoon mint extract green food coloring Mix sugar (except 2 tablespoons), cornstarch and salt. Add water slowly and cook over boiling water until very thick, stirring constantly. Add egg yolks mixed with 2 tablespoons sugar; cook 3 minutes longer. Beat until smooth. Add butter; cool. Add mint extract and color a delicate green. Sour Cream Chocolate Cake 1 cup sour heavy cream 1 cup sugar 2 eggs 1 teaspoon vanilla extract 134 cups pastry flour 1 teaspoon Royal Baking Powder 4 teaspoon soda 34 teaspoon salt 2 squares unsweetened chocolate, melted 1 recipe Sea Foam or Fudge Frosting (page 25) Place sour cream, sugar, eggs and flavoring in mixing bowl; beat well. Sift together dry ingredients and add to first mixture; beat until smooth. Add melte¢) chocolate. Bake in 2 greased 9-inch layer: cake pans in moderate oven at 375° F. for 25 minutes; cool. Put layers together and cover top and sides of cake with frosting, Makes 1 two-layer cake. Coffee Chocolate Cake 3 squares unsweetened chocolate : 34 cup strong hot Chase & Sanborn’s Coffeer 4 cup white corn syrup 44 cup shortening 1 cup sugar 3 eggs 1 teaspoon vanilla extract 134 cups pastry flour 3 teaspoons Royal Baking Powder 14 teaspoon salt 1 recipe Marshmallow or Sea Foam Frostings (pages 25-26) Melt chocolate with hot coffee; add! corn syrup, mixing well until mixture: thickens; cool. Cream shortening; add! sugar slowly, beating in well. Add un-- beaten eggs, one at a time, beating well! after each addition. Add vanilla extract.. Sift together dry ingredients; add alter-- nately with cold chocolate mixture to: first mixture. Bake in 2 greased 9-inch: square cake pans in moderate oven at! 350° F’. about 35 minutes. Put layers to-- gether and cover top and sides of cake: with frosting. Makes 1 two-layer cake. Mahogany Cake Y% cup cocoa ¥% cup milk 14 cup shortening

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