Fig Cake
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Wash, dry, and shred the figs.
Cream shortening and sugar together, add well-beaten eggs, and beat for five minutes.
Sift dry ingredients together and add alternately with the milk.
Stir in the figs and flavorings.
Turn into a greased and floured cake tin and bake at 350°F for one hour.
Original recipe, verbatim
Fig Cake
1 cupful sugar yi cupful Crisco
3 eggs 3 teaspoonfuls baking powder
1 cupful milk yi teaspoonful salt
2 teaspoonfuls powdered 1 teaspoonful vanilla extract
cinnamon }4 teasp'oonful grated nutmeg
3 cupfuls flour 1 cupful shredded figs
Wash and dry figs then shred them. Cream Crisco and sugar together,
add eggs well beaten, and beat five minutes. Sift dry ingredients, and
add to first mixture alternately with milk. Add figs and flavorings and
turn into Criscoed and floured cake tin. Bake one hour in moderate oven.
Sufficient for one small cake.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.