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.
Cake:
1/4 c butter - softened
1 c white sugar
1 egg
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.
Jam:
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.
2 comments:
Maybelline, I haven't really had much experience with figs. I've tasted them but not had them in any thing baked. I suspect a fig tree wouldn't do well here in Nebraska because of the cold winters. I hope you get to plant one soon. I'm not too much into planting trees. Veggies and berries are my passion.
Have a great flying fig day.
Figs do very well in my part of the Valley. (We are probably 110 miles north of you.) We have a Mission fig, about 27 years old. It used to produce, but it gets too much shade now I think. Figs are one of my husband's favorite fruits in any form. I prefer fresh figs. (Your fig recipe sounds good. I think my hubby would like it!) I think an old knarled fig tree can add a lot of character to a landscape.
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