Mom’s Fig Cake
Makes 1 (9-inch-by-13-inch cake) or 30 cupcakes. Recipe is from “Cooking Up a Legacy of Faith,” submitted by Martha Simmons and Corinne Cook.
1 cup sugar
½ cup butter
3 eggs, lightly beaten
2 cups self-rising flour
1 tsp. nutmeg
1 tsp. cinnamon
1 cup finely chopped pecans
½ cup sour milk (made by adding 1 tsp. soda and 1 tsp. vinegar to milk)
1 pint homemade fig preserves
Confectioners’ sugar (enough to dust top of cake)
Extra ½ cup fig preserves, optional for icing
Extra chopped pecans, optional for icing
1. Preheat oven to 350 F. Grease 9x13-inch pan. (May use a large bundt pan or muffin pans).
2. In large mixing bowl, cream butter and sugar together until fluffy. Add eggs and mix until creamy.
3. In separate bowl, combine flour, nutmeg, cinnamon and pecans. Slowly add the dry mixture and pecans along with the sour milk to the creamed sugar and butter mixture. Stir very well.
4. Add fig preserves and blend well to break up figs. Pour mixture into prepared pan and bake for about 40-45 minutes or until top springs back when touched or when inserted toothpick comes out dry.
5. After the cake cools, remove from pan. Lightly dust with confectioners’ sugar and cut into squares to serve.
6. Fig Syrup Icing: Boil ½ cup fig preserves, stirring constantly until thick enough to spread on top of the cake. Chopped pecans may be sprinkled on top for decoration.