Fig cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| ¾ | cup | Butter |
| 1 | cup | Milk |
| 4 | Egg whites | |
| 1½ | cup | Chopped figs |
| 1 | tablespoon | Molasses |
| 3 | cups | Flour |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Lemon flavoring |
| 1 | teaspoon | Cinnamon |
Directions
Prize winning recipe Cream sugar and butter. Add milk. Sift flour, measure, and sift with salt and baking powder. Add ½ flour. Fold in stiffly beaten egg whites, remainder of flour, and flavoring. Add molasses, cinnamon, and figs, which have been dredged in 2 tablespoons of the flour, to ⅔ of the mixture. Pour into well-oiled and slightly floured tube pan alternating spoonfuls of the light and dark mixture. Bake in moderate oven (375 F) about 55 minutes. Mabel C. Hamlett, Holland, MO. Submitted By LAWRENCE KELLIE On 02-12-95