Encore Cake
Submitted by ed_tice
Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.
YIELD
1 cakePREP
20 minCOOK
25 minREADY
45 minThis old-fashioned spice cake hides a clever secret: stewed figs folded right into the batter for incredible moisture and natural sweetness.
The figs break down beautifully, creating tender pockets throughout each slice while their juice adds depth to the spice mix.
When you blanket those layers in vanilla frosting and shower them with coconut flakes, you get contrasting textures that make every bite interesting.
Kitchen Tips
- Snip fig stems with scissors before beating them into small bits for even distribution
- Save the fig cooking liquid to add moisture to the cake mix
- Let layers cool slightly before frosting to prevent melting
- Toast the coconut lightly for extra flavor dimension
Ingredients
Directions
With scissors, snip stems off stewed figs.
Place figs in mixing bowl and beat hard until whirled into small bits.
Add contents from spice cake mix, plus juice from figs.
Beat for 2 minutes.
Add eggs and beat 1 minute.
Add 2 tablespoons water and beat at low speed for 1 more minute.
Place in two well-buttered 9-inch layer pans.
Bake in moderate oven (350℉/180℃) for about 25 minutes.
Cool slightly.
Frost with favorite vanilla-flavored frosting, with lots of coconut sprinkled on frosting, between layers and on top.
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