Skip to main content
Dessert

Fig Filling for Cake

A fig filling made by boiling chopped figs with water until reduced, then cooling for use in cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Fig Filling for Cake

Ingredients

Directions

  1. Boil the chopped figs with ½ cup of water until reduced.

  2. Cool the mixture, then use it to fill the cake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Figs
Provide the main body, sweetness and fruity flavour of the filling as they break down.

The step that matters

Reducing the figs. Cooking the figs until reduced drives off excess water so the filling thickens and holds its shape inside the cake instead of running or making it soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes