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. My next experiment will be using fig preserves in the place of fresh figs.
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
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.
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.
This is a re-post from a few years back. I am trying to collect and copy all of my recipe posts from the past in this blog. (wish me luck with that) ;)
