Thursday, June 19, 2008

Fig Cake

My parents have a huge fig tree in the back yard and this time it's loaded with gigantic figs. As a kid, I loved eating them raw, fresh off the tree. Now, not so much. So I have been trying to find recipes for them. Here's one that I modified and made my own. Tomorrow I'm buying jars so I can make preserves. Oh, by the way, my husband won't eat figs so I didn't tell him they were in the cake. He LOVED it. ;-)

Fig Cake

This is sort of like a coffee cake or quick bread.
You'll need the following ingredients:

2 cups self-rising flour
1 1/2 cups sugar
1 teaspoon ground nutmeg (too much nutmeg for me. Next time, 1/2 teaspoon)
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup butter flavored crisco, melted
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped figs
1 cup toasted chopped pecans (optional)


Stir together the dry ingredients; stir in egg, oils, and buttermilk. Stir in vanilla. Fold in figs and pecans. Pour into a greased and floured 13- x 9-inch pan.

Bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean. I sifted a little bit of confectioners sugar over the top of it.

WOW, my schedule has gotten so off track, having Stephen home during the day. I'm nocturnal by nature and apparently, so is he. Here it is, after 2 am! He's finally sleeping as of midnight and I've spent the last 2 hours playing on the computer. ::yawn::

night, y'all!

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