vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spiced Fig Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 7
This makes a large loaf.
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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 90. The excerpt below is the record exactly as published.
SPICED FIG CAKE. Miss Linnie Brewer. One cup butter, one cup milk, two cups sugar, four cups flour, two teaspoons baking powder, five yolks and two whites of eggs, or seven yolks, using three whites for frosting. Flavor with fresh lemon.. Mix in usual way. Bake in three pans, adding to one, two tea- spoons of cinnamon, one-half teaspoon cloves, nutmeg and vanilla. Use this last for the middle layer. Put together with boiled icing, using two-thirds cups of sugar to each egg. Have one pound of chopped figs
Cook this with the app: pantry check, scaling, and the assistant.