I need a recipe for a fig cake.?

Do you have one?

I need a recipe for a fig cake.?
MAMMA'S FIG CAKE

2 cups figs

3/4 cup cooking oil

1 cup milk

1/2 tsp soda

3 tsp nutmeg

1/2 tsp allspice

3 cups cooked figs (chopped)

2 eggs

2 cups flour

1/4 tsp baking powder

2 tsp cinnamon

1 1/2 tsp vanilla

Preheat oven to 350 degrees. In a large bowl, cream the sugar and eggs. Add the oil and mix well. Combine the flour and other dry ingredients. Alternately add the flour and milk to the mixture until well blended. Add the vanilla and figs to the mixture. Pour into a well greased-floured 9x12 baking pan. Bake at 350 degrees for 45 minutes.



nfd?
Reply:OLD FASHIONED FIG CAKE



2 cup flour

3 eggs

1 tsp salt

1 cup buttermilk or sour milk*

1 tsp baking soda

1 cup fig preserves

1 1/2 cup sugar

1 cup nuts

1 cup oil

1 tsp vanilla



Combine flour, salt, soda, and sugar. Add oil and eggs, slowly add milk and preserves. Blend, adding vanilla. Pour into greased and floured bundt pan.

Bake at 325 for 45 minutes.



*To make sour milk place 1 tablespoon lemon juice or vinegar into a glass measuring cup; add milk to make 1 cup. Stir and let sit for five minutes.





FIG CAKE



2 cup flour

1 tsp. salt

1 tsp. soda

1 1/2 cups sugar

1 cup butter - softened

3 eggs

1 cup buttermilk or sour milk*

1 cup fig preserves

1 cup chopped nuts

1 tsp. vanilla



Sift together flour, salt, soda, and sugar. Add butter and beat well. Add eggs, then buttermilk gradually. Add figs, nuts and vanilla. Pour into greased loaf pan. Bake 325 degrees for 45 minutes. While hot pour sauce over cake.



SAUCE FOR FIG CAKE:



1 cup sugar

1 tsp. corn syrup

1/2 cup buttermilk or sour milk*

1 stick butter

1 tsp. vanilla

1/2 tsp. soda



Mix ingredients and boil for 3 minutes.



*To make sour milk place 1 tablespoon lemon juice or vinegar into a glass measuring cup; add milk to make 1 cup. Stir and let sit for five minutes.
Reply:OLD FASHIONED FIG CAKE



2 c. flour

3 eggs

1 t. salt

1 c. buttermilk

1 t. baking soda

1 c. fig preserves

1 1/2 c. sugar

1 c. nuts

1 c. oil

1 t. vanilla



Combine flour, salt, soda, and sugar. Add oil and eggs, slowly add milk and preserves. Blend, adding vanilla. Pour into greased and floured bundt pan.

Bake at 325 for 45 minutes.
Reply:2/3 cup sugar

1/4 cup butter (1/2 stick)

1/4 cup yogurt, non-fat vanilla

2 large eggs

1 cup flour, all-purpose unsifted

1 teaspoon baking powder

1/2 teaspoon cinnamon

12 each figs fresh



Directions

Heat oven to 350°F.



Lightly butter or coat 9-inch springform pan with nonstick

cooking spray; set aside.



In large bowl, with electric mixer on medium speed, beat sugar

and butter until well mixed.



Beat in yogurt and eggs until blended.



Reduce mixer speed to low and gradually beat in flour, baking

powder, and cinnamon.



Spread batter into greased pan.



Cut stem end off each fig and cut each fig lengthwise in half.



Arrange figs, alternating cut surfaces and skin sides up, around

rim of pan on top of batter.



Arrange remaining figs in center of cake batter.



Bake 40 minutes or until toothpick inserted in cake near center

comes out clean.



Cool cake in pan on wire rack to lukewarm.



Loosen side of pan from cake and remove pan rim.



Place cake on serving plate and serve warm
Reply:FIG CAKE



3 eggs, white room temperature

1/2 c. butter

1 c. sugar

1/2 c. milk

1 1/2 c. flour

2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla

1/2 tsp. almond extract



FILLING INGREDIENTS:



1/2 lb. dried figs, finely chopped

1/3 c. sugar

1/3 c. boiling water

1 tbsp. lemon juice



Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In small bowl beat egg whites until soft peaks form, add 1/2 cup sugar and beat until fluffy. Sift together dry ingredients, add to butter mixture alternately with milk, ending with flour. Fold in egg whites. Add flavorings.

Divide batter evenly between 2 pans. Bake for 25 minutes or until tester comes out clean. Cool 10 minutes and remove from pans. Spread filling between layers. Frost sides and garnish with figs and chopped nuts if desired.



Filling: In top of double boiler mix together all ingredients in order given. Cook over boiling water until mixture thickens to spreading consistency while mixture is still hot spread between cooled cake layers.



FROSTING FOR FIG CAKE:



3/4 c. sugar

2 tbsp. %26amp; 2 tsp. water

1 egg white

1/2 tbsp. light corn syrup

Dash of salt

1/2 tsp. vanilla



Combine first 5 ingredients in top of double boiler, beat 30 seconds at low speed with electric mixer. Place over boiling water, beat constantly on high speed for 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 1 minute more.



FIG CAKE



1 1/2 c. sugar

2 c. plain flour

1 tsp. EACH baking soda, salt, nutmeg, cinnamon

1/2 tsp. EACH allspice, cloves

1 c. vegetable oil

3 eggs

1 c. buttermilk

1 tsp. vanilla

1/2 c. chopped nuts

1 c. fig preserves



Combine dry ingredients, add oil, and beat well. Add beaten eggs, add butter, milk and vanilla. Mix thoroughly. Stir in preserves and nuts. Pour in tube pan. Bake 1 hour 15 minutes. Let cool 10 minutes. Glaze cake while warm.



GLAZE:



1/4 c. buttermilk

1/2 c. sugar

1/4 tsp. baking soda

1 1/2 tsp. cornstarch

1/4 c. butter

1 tsp. vanilla



Combine first 5 ingredients in saucepan, bring to boil, remove from heat, cool slightly then add vanilla. Pour on cake.



hope these help. enjoy.
Reply:2 1/2 cups all-purpose flour

1/2 cup ground almonds

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 1/4 cups granulated sugar

1/2 cup vegetable oil

2 large eggs

1/2 cup orange juice

1 cup finely chopped figs, fresh or dried

PREPARATION:

Grease a 9-inch Bundt pan or tube pan; dust with flour.

Mix together flour, ground almonds, baking powder, cinnamon, allspice, and salt.



Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition.



With electric hand held mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.



Bake cake at 350° for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely.