Fig Cake

Ingredients

• One cup of granulated sugar
• one-half cup butter
• two eggs
• one-half cup milk
• one cup chopped figs
• one spoon vanilla
• two cups flour
• 1% teaspoons baking powder

Method

1. 1

   Cream the butter and sugar together, add the beaten yolks of the eggs, milk, and figs.

2. 2

   Mix in the flour and baking powder.

3. 3

   Finally, fold in the beaten egg whites.

4. 4

   Bake for one hour.

As published

This recipe was extracted from The National home cook book (1900), page 11. The excerpt below is the record exactly as published.

FIG CAKE—One cup of granulated sugar, one-half cup — utter; beaten into a cream; two eggs, one- half cup milk, one | cup chopped figs, one spoon vanilla, two cups flour, 1% tea-— poons baking powder mixed with the flour. Mix all to- aa then mix beaten whites two eggs. Bake Oe hour in oa FORTUNE CAKES FOR NEW YEAR—Hach of ‘these lit- ah ne of the following, all of which may be obtained in either > erling or plated silver for a trifling sum each: ring, thim- le, heart, dime, horseshoe, etc. Each should be wrapped in arafiin paper and floured before being dropped into the — ough ay pressed into the center of each cake just before it e cakes themselves are made by creaming together ~ f/ a cupful of butter with a cupful of powdered. sugar, ding the well-beaten yolks of eight eggs, a half cupful of — ik and six ounces of flour with which has been sifted one CAKES, COOKIES _ cloves, cinnamon and nutmeg. aa FRUIT CAKE—One pound powdered sugar, one pound - 5 ‘flour, two-thirds cup butter, six eggs, one-half pound rais- ‘ins (seeded, chopped, then dredged), one-half pound currants (washed, picked over and dredged), one-fourth pound citron cut in to slips, one teaspoon nutmeg, one teaspoon cinnamon, one glass brandy. Cream butter and sugar, add beaten “yolks, spice and whipped whites alternately with flour; fruit and brandy last. FRUIT CAKE—Ten eggs, one pound butter, one pound Sugar, one pound flour, one pound walnuts (leave whole), one-half pound dates (remove the seeds), one-half pound erystallized cherries, one-half pound almonds (blanched), one-half pound citron, orange and lemon (cut fine), one tea- Spoon cinnamon, one teaspoon cloves, one teaspoon allspice, One teaspoon soda dissolved in a little milk, one nutmeg (grated), two glasses of port wine poured over the citron *and peel, Let stand over night. This will make two good-sized cakes or one large one, é * Be careful not to burn. Bake two hours. FRUIT AND SPONGE CAKES—Do not let any tempting for molasses. I am an old housekeeper and in my youthful fruit cake that did not’ call for molasses. No one ever thought of making sponge cake in the old days unless a 'fresh lemon could be secured for flavoring. The old recipe “for sponge cake is: One pound of sugar, one-half pound of ‘flour, 10 eggs, the grated rind of one large or two small -add half the sugar to them, the other half stir.in yolks. “Then stir yolks and sugar into whites and sugar. Cut in “flour slowly. Do not beat hard at any time or it will-be. ‘leathery. ~ GINGER CAKE—One-half cup lard, one-half cup boiling water, one cup molasses, one cup brown sugar, one teaspoon soda, one teaspoon ginger, 214 cups flour before sifting. This ooks too thin, but you will find it soft and nice, if not baked too fast. It might be well to test a little, however, before baking all, as cups vary in size. Never jar the stove when baking anything containing soda. -. GINGER CAKES (Drop)—One cup of sugar, one cup mo- lasses, one cup of lard, three eggs, one tablespoon of sodarin “one cup of hot water, cinnam6n, five cups of flour. Drop off poon into a hot greased pan; bake. GLADYS’ CAKE—Two cups dark brown sugar, one-half up butter, two eggs, one-half cup sour milk, one-half cup hocolate or.cocoa, one-half cup hot water, two cups sifted our, one teaspoon soda. Cream butter and sugar together, add eggs. Pour the hot water over grater chocolate or co- oa; add this to the butter, sugar and eggs. Then add sour milk with soda in it. Then flour. Filling: Two cups brown ugar, scant half-cup butter, one- -half. cup sweet milk. Boil xcellent. GRAHAM CAKE—(Without eges or shortening)—Three 44 cups of sweet milk, two cups of sugar, 114%4 teaspoonsful of salt, one teaspoonful of cloves,-two teaspoonsful of cinna- “mon, ene pound of raisins chopped. (One cup of hickory nut meats may be added.) This makes a very large cake, and will keep indefinitely. Very good. GRAHAM CUP CAKES—One and one-half cups brown sugar, two tablespoons shortening, one egg, one cup sour “milk, one cup white flour, three cups graham flour, one tea- Spoon soda, pinch salt; favor with nutmeg. . HEAVENLY CAKE—Ten cents’ worth of walnuts and one ‘pound of dates into six tablespoons flour, to which has been “added one teaspoon baking powder. Mix with four beaten ‘eggs, one cup sugar. Bake in loaf. Cream or chocolate “HICKORYNUT CAKE (Cheap)—Two tablospanne lard, One cup nuts chopped fine, a little salt, two cups fiour. ~ HICKORYNUT CREAM CAKE—Mix one cup chopped nickorynut kernels with one-third cup of flour and a level until light, then add half a teaspoonial of vanilla and half a tablespoonful of lemon eT es Beat the whites of four esses until stiff and dry, then fold in a cupful of sifted Bake in a thick layer in a moderate oven. Beat a cupful of — igar and flour with vanilla. Spread over cake and serve. | .) FRENCH CAKE—Two cups of sugar, two-thirds ota cup — ; of butter, one cup sour milk, three cups of flour, three eggs, one cup chopped raisins, one teaspoonful each of soda, bet one pound currants, two pounds raisins, one-half pound figs, ~ Fecipe for fruit cake induce you to make it unless it calls. days liked trying new ways but never had a satisfactory. lemons. Separate whites and yolks, beat whites well, and . until it becomes waxy. If this recipe is followed closely it is ups of sifted graham flour, two cups of sifted white flour, _ pne cup sugar, one cup sour or swéet milk. (If sour, one ~ eéaspoon soda; sweet, one heaping teaspoon baking powder.) : feaspoon of baking powder. Beat the yolks of four eggs eranulated sugar, the beaten yolks and the nut mixture. ~ heavy cream until stiff and dry. Add a third of a cupful of — CAKES, COOKIES - ss ri : HOLIDAY “CAKES—Gooa cake for the ho (dave to. 1 baked in a loaf and is excellent frosted with nut frosting. One cup butter, 24% cups sugar, one cup swéet milk, fou cups flour, three teaspoons baking powder,

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