The aroma of warm spices and sweet figs baking in the oven—there's something truly nostalgic and comforting about a classic fig cake. This recipe harkens back to simpler times, utilizing readily available ingredients and straightforward techniques to create a moist, flavorful cake perfect for any occasion. Forget overly complicated modern recipes; this one focuses on the pure, delicious essence of figs.
What Makes This Fig Cake Recipe "Old-Fashioned"?
This recipe echoes the baking styles of yesteryear in several key ways. Firstly, it relies on pantry staples—no exotic or hard-to-find ingredients here. Secondly, the method is simple and direct, prioritizing taste and texture over elaborate techniques. Finally, the overall flavor profile leans towards warm, comforting spices rather than overly sweet or trendy additions. This recipe is all about letting the natural sweetness of the figs shine.
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 baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup packed light brown sugar
- 1 cup boiling water
- 2 cups dried figs, chopped
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Chopping the figs ahead of time ensures even distribution in the batter.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is crucial for creating a tender crumb.
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
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Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Brown Sugar & Water: Stir in the packed brown sugar and then gradually add the boiling water, mixing until the batter is smooth. The boiling water helps create a wonderfully moist cake.
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Fold in Figs: Gently fold in the chopped figs.
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Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cake cool completely in the pan before slicing and serving. A dusting of powdered sugar is a lovely finishing touch.
Frequently Asked Questions (FAQ)
Can I use fresh figs instead of dried figs?
While dried figs are traditional for this recipe, you can experiment with fresh figs. However, you'll likely need to adjust the sugar amount and potentially add a thickening agent like cornstarch to compensate for the higher moisture content of fresh figs.
How can 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.
Can I freeze this fig cake?
Yes, you can freeze this cake for longer storage. Wrap it tightly in plastic wrap and then foil before placing it in a freezer bag. It should keep for up to 3 months.
What kind of figs are best for this recipe?
California Mission figs are a popular choice, known for their sweetness and rich flavor, but any variety of dried fig will work well.
Can I make this cake in a different sized pan?
Yes, but you may need to adjust the baking time. A smaller pan will require a shorter baking time, while a larger pan will require a longer baking time. Always check for doneness with a toothpick.
This old-fashioned fig cake recipe is a testament to the enduring appeal of simple, delicious baking. Enjoy the warm, comforting flavors of this classic treat, and savor the taste of tradition!
