Fig Cake

Ingredients

• ⅔ cup butter, softened
• 2 cups sugar
• ½ cup milk
• 1½ teaspoons baking powder
• 3 cups all-purpose flour
• whites of 8 eggs
• 1 cup butter, softened (for dark part)
• 1 cup sugar (for dark part)
• ½ cup milk (for dark part)
• 1 teaspoon baking powder (for dark part)
• 1½ cups all-purpose flour (for dark part)
• yolks of 7 eggs and 1 whole egg (for dark part)
• 1 teaspoon cinnamon (for dark part)
• 1 teaspoon allspice (for dark part)
• 1 pound figs, halved and floured

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. In a bowl, cream together ⅔ cup butter and 2 cups sugar until light and fluffy.

3. Add ½ cup milk and mix well.

4. Sift together 1½ teaspoons baking powder and 3 cups flour, then add to the mixture.

5. Fold in the whites of 8 eggs and flavor with vanilla.

6. For the dark part, cream together ½ cup butter and 1 cup sugar.

7. Add ½ cup milk, 1 teaspoon baking powder, and 1½ cups flour, mixing well.

8. Incorporate the yolks of 7 eggs, 1 whole egg, 1 teaspoon cinnamon, and 1 teaspoon allspice.

9. In a greased pan, pour half of the dark batter, then layer with 1 pound of floured halved figs.

10. Top with the remaining dark batter and bake until a toothpick comes out clean.

11. Once cooled, layer the white and dark cakes together with white frosting.