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Fig Loaf Cake No. 1
From Fruit recipes, 1907
Serves 7
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 109. The excerpt below is the record exactly as published.
FIG LOAF CAKE No. ¢ Cream two cups of brown sugar with one of butter. Add one cup of water, four eggs, three and three-fourths cups of flour, one teaspoon each of soda and grated nutmeg, and two of cinnamon. Have ready, chopped and floured, one pound of figs cut in fine strips lengthwise, and three cups chopped raisins, adding these just before baking. FIG LOAF CAKE No. 2 To two cups of sugar add a generous half cup of butter, one of milk, four (scant) of flour (in which two teaspoons of baking-powder have been sifted) and four eggs. Flour two cups chopped figs and add to batter just before placing in pans to bake. LITTLE FIG CAKES Beat together five eggs. Add to this a pinch of salt, a cup each of sugar and chopped nuts, and a half cupof raisins, the juice of one lemon and a pinch of nutmeg, one cup of bread-crumbs in which has been well mixed a rounded teaspoon of baking-powder, and one-half pound figs chopped fine. Bake in one rather thin sheet and when the cake is cold cut in small squares. This may be iced with a plain boiled icing (see Introductory Recipes) into which has been stirred one cup of chopped figs and nuts. 264 FRUIT RECIPES FIG LAYER CAKE Use any of the plain foundation cake batters (see Intro- ductory Recipes) and bake in layers. For filling use the real fig jelly, or the filling given next below or “‘Fig Snow.” FIG FILLING OR JELLY FOR CAKE Chop or shred one pound of figs and boil until tender in one coffee-cupful of water, in double boiler. Add one and one-half cups of sugar and one teaspoon of van
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