Fig Spice Cake
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried figs
- ½cup yogurt
- 2cups sifted cake flour
- 1teaspoon baking powder
- 1teaspoon salt
- 1teaspoon cinnamon
- ¼teaspoon ground cloves or allspice
- ¼teaspoon baking soda
- ½cup shortening
- 1cup sugar
- 2eggs
- 1teaspoon vanilla
- 1cup chopped walnuts or pecans
- Confectioners' sugar
Nutritional analysis per serving (12 servings)
400 calories; 16 grams fat; 3 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 6 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Cover figs with boiling water. Let stand 10 minutes; drain and reserve water. Chop off stems and, using scissors, cut fine. Mix ½ cup of reserved fig water with yogurt. Set aside.
- Step 3
Sift flour, baking powder, salt, spices and baking soda together twice.
- Step 4
Cream shortening and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
- Step 5
Add sifted ingredients alternately with yogurt mixture, beating until smooth after each addition. Add nuts and figs.
- Step 6
Turn mixture into greased 9-inch tube pan and bake 50 minutes to 1 hour. Let stand briefly.
- Step 7
Unmold cake while still warm onto round dish. Sprinkle with confectioners' sugar.
Private Notes
Comments
After reading the note about dryness I increase the yogurt/fig liquid a bit and used my trusty toothpick to test doneness...45 minutes! I also played with the spices, adding ginger as well as cloves and allspice...will adjust more next time.
Technically this came out perfectly, but the flavors are quite subdued. Next time I would significantly increase the cinnamon and spice, and/or add some ginger. Could also partly substitute dried apricots or dates for the figs to add some more complexity.
After reading the note about dryness I increase the yogurt/fig liquid a bit and used my trusty toothpick to test doneness...45 minutes! I also played with the spices, adding ginger as well as cloves and allspice...will adjust more next time.