Fig cake, with its moist texture and deep, rich flavor, evokes a sense of nostalgia and home-baked goodness. This old-fashioned recipe delivers a classic experience, perfect for afternoon tea or a special occasion. Forget the store-bought versions; this recipe guarantees a taste of true, homemade comfort. We'll explore not only the recipe itself but also answer some frequently asked questions surrounding this beloved dessert.
What Makes This Fig Cake Recipe "Old-Fashioned"?
This recipe embraces the simplicity and traditional techniques of earlier baking eras. We're focusing on straightforward ingredients, readily available in most pantries, and a method that prioritizes the natural flavors of the figs and spices. No fancy equipment or obscure ingredients are needed – just good, old-fashioned baking!
The Recipe: Old-Fashioned Fig Cake
Yields: 12 servings Prep time: 20 minutes Cook time: 50-60 minutes
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup dried figs, chopped
- ½ cup boiling water
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Figs & Water: Stir in the chopped figs and boiling water. The water helps plump the figs and adds moisture to the cake.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Serve: Let the cake cool completely in the pan before slicing and serving. Dust with powdered sugar for an extra touch of elegance.
Can I Use Fresh Figs in This Recipe?
Yes, you can substitute fresh figs for dried figs, but you'll need to adjust the recipe slightly. Fresh figs have a higher water content, so you might need to reduce the amount of boiling water added, perhaps using only ¼ cup. Also, fresh figs tend to be softer, so you may want to chop them a bit smaller to prevent them from sinking to the bottom of the cake. Experiment and adjust to your preference.
How Do I Store Leftover Fig Cake?
Store leftover fig cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cake will stay moist and delicious for several days.
What Kind of Figs Are Best for Fig Cake?
While any variety of dried figs will work, California black mission figs are a popular choice due to their rich flavor and slightly chewy texture. If using fresh figs, choose ripe figs that are soft to the touch but not overly mushy.
Can I Make This Fig Cake Ahead of Time?
Yes! This fig cake is even better the next day, allowing the flavors to meld. You can bake it a day or two in advance and store it as described above. This makes it perfect for planning ahead for parties or gatherings.
Is This Fig Cake Gluten-Free?
No, this recipe uses all-purpose flour, making it not gluten-free. To adapt it for gluten-free baking, substitute a gluten-free all-purpose flour blend. You may need to adjust the liquid slightly depending on the specific flour blend you use.
This old-fashioned fig cake recipe is a delightful journey back to simpler times, a testament to the enduring appeal of classic baking. Enjoy the process and the delicious results!
