Fig Ginger Cake
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
light corn syrup
|
|
| ½ | cup |
sour milk
|
|
| 3 | cups |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 ½ | cups |
figs
cooked, dried |
*
|
| ½ | cup |
nuts
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
light corn syrup
|
|
| 118 | ml |
sour milk
|
|
| 7.1E+2 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
lemon extract
|
*
|
| 355 | ml |
figs
cooked, dried |
*
|
| 118 | ml |
nuts
chopped |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
Directions
Boil figs 10 minutes, drain, and slice fine.
Cream sugar and shortening, add beaten eggs and syrup.
Sift flour, measure, and sift with baking powder, baking soda, salt, and spices.
Add alternately with milk to first mixture.
Add flavoring, figs, and nuts.
Beat thoroughly.
Pour into well-oiled layer cake pans.
Bake in 375 degree F oven about 20 minutes.
Ice with ginger icing.
If desired 1½ cups soy or lima bean flour may be substituted for 1½ cups white flour.
