Fig Raisin Cake
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
figs
chopped |
*
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
water
boiling |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
|
*
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
figs
chopped |
*
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
water
boiling |
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| 473 | ml |
all-purpose flour
|
|
Directions
Pour boiling water over raisins and figs and allow to stand while preparing other ingredients.
Cream shortening and sugar.
Add eggs.
Sift flour, measure, and sift with baking powder, cinnamon, and salt.
Add alternately with fruit mixture to creamed sugar and shortening.
Beat thoroughly.
Pour into well-oiled loaf pan.
Bake in moderate oven (375 degrees F) about 40 minutes.
