Fig Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 jars figs
1 or 2 lemons, sliced
1 cup sugar
2 dashes nutmeg
2 Sara Lee pound cakes
2 pints of vanilla ice cream (Blue Bell is our favorite)
2 cans Cool Whip, but fresh whipped cream is preferred
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Directions: |
Directions:In a saucepan, combine and cook figs, lemon, sugar, and nutmeg until almost candied. Remove lemon slices. Let mixture cool.
Slice pound cake into three layers lengthwise. Get ready to layer on a lovely rectangular dish (or a piece of cardboard wrapped in foil) because once you start working with the ice cream, you need to work quickly to avoid it melting. Prepare ice cream by cutting away packaging and slicing ice cream into 1 to 1/2-inch-thick slices. Place one layer of cake on the rectangular dish, spread with half of the fig mixture, place sliced ice cream on the fig mixture, then top with a slice of cake. Repeat. Cover thickly with whipped cream on top and sides of cake. Freeze until serving time. Slice across cake in equal portions and serve. |
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Personal
Notes: |
Personal
Notes: This sounds really difficult, but the beauty of this dessert is that it can be made up to two days (or more) in advance so your dessert is ready and waiting for serving time! Admittedly, when I made this dish, I knew I was going to be taking my time and enjoying each step. The extra effort was so worth it.
This is my favorite dessert in the world! Even people who really aren't into figs love this dish. I got this recipe from the chef of The Golden Pheasant Inn on a trip to Pennsylvania who said it was his mother's recipe (our friend Slade Brown owned the inn).
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