Fig Cake |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups sugar | 3/4 cup butter | 1 cup milk |
| 4 eggs whites | 1-1/2 cups chopped figs | 1 tablespoon molasses |
| 3 cups flour | 1/2 teaspoon salt | 4 teaspoons baking-powder |
| 1 teaspoon lemon flavoring | 1 teaspoon cinnamon | |
| 1 | Cream sugar and butter. Add milk. Sift flour, measure, and sift whit salt and baking-powder. Add 1/2 flour. Fold in stiffy beaten egg whites, remainder of flour, and flavoring. Add molasses, cinnamon, and figs, which have been dredged in 2 tablespoons of the flour, to 2/3 of the mixture. Pour into well-oiled and slightly floured tube pan alternating spoonfuls of the light and dark mixture. Bake in moderate oven (375 F.) about 55 minutes. |