Fig ginger cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ½ | cup | Shortening |
| 2 | Eggs | |
| 1 | cup | Corn sirup |
| ½ | cup | Sour milk |
| 3 | cups | Cake flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Lemon flavoring |
| 1½ | cup | Cooked dried figs |
| ½ | cup | Chopped nuts |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
Directions
Boil figs 10 minutes, drain, and slice fine. Cream sugar and shortening, add beaten eggs and sirup. Sift flour, measure, and sift with baking powder, baking soda, salt, and spices. Add alternately with milk to first mixture. Add flavoring, figs, and nuts. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. Ice with ginger icing. If desired 1½ cups soy or lima bean flour may be substituted for 1 ½ cups white flour. The Household Searchlight