"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fig Cake Recipe

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This recipe for Fig Cake, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Gamboa
Added: Wednesday, August 26, 2009


Make and freeze the cake up to two weeks in advance; add the glaze the day of the party.

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh figs or fig preserves
1 cup chopped pecans (optional), toasted

Stir together first 7 ingredients; stir in egg, oil, and buttermilk, blending well. Stir in vanilla. Fold in figs and, if desired, pecans. Pour into a greased and floured 13- x 9-inch pan.

Bake at 325 for 35 minutes or until a wooden pick inserted in center comes out clean. Pierce top of cake several times with a wooden pick; drizzle Buttermilk Glaze over cake.
Buttermilk Glaze
1 cup sugar
1/2 cup butter or margarine
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring all ingredients to a boil in a small saucepan, and cook 3 minutes. Prep: 10 min., Cook: 3 min




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