Fig Cake
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | pint |
figs
|
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
allspice
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
figs
|
*
|
| 237 | ml |
nuts
chopped |
|
Directions
Mix figs well in mixer.
Add eggs, sugar and margarine.
Add the other ingredients and mix well.
Pour into well greased glass dish.
Bake at 350℉ (180℃) for 1 hour or until done.
