I'm considering a multi-trunk fig tree for my front yard whenever it gets re-landscaped; so I'm trying to learn the pros and cons of these trees. Your fig comments are welcomed. Fig trees grow easily here in Zone 8-9 of the southern San Joaquin Valley of California; but some people don't use the fruit. In fact, when I made a fresh fig cake to take to work this week people were hesitant to sample the goody. Once word spread, there were many converts.
A co-worker had brought the fig bounty that no one touched. The entire treasure was brought to my kitchen for experimentation. It's a fig laced cake with fig jam as the topping. Next time, whipped cream will top off this desert.
1/4 c butter - softened
1 c white sugar
2 c flour
1/2 t salt
2 t baking powder
1c evaporated milk
1 t vanilla
1/4 t lemon extract
1 c fresh figs, chopped.
1. Preheat oven to 350. Grease a 13X9 pan. (Adjust for round pans or muffins.)
2. In a medium bowl, sift together flour, salt, & baking powder. Set aside.
3. In a large mixing bowl, cream butter with sugar. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla & lemon extract along with chopped figs.
4. Bake until toothpick comes out clean from the center. (About 30 minutes.)
5. In a saucepan combine the ingredients for the jam. Bring to a boil. Reduce heat and simmer until thickened. Spread over cake or between layers.
1/4 c brown sugar, packed
1/4 c water
2 c fresh figs, chopped
1 T lemon juice
This makes one batch. I doubled everything because it's delicious. You can use the extra on toast or as a glaze for barbecued birds.