Free Issue! Try Saltscapes Magazine before you buy. Download Now


½ cup (125 ml) Butter
1 cup (250 ml) Sugar
3 Eggs
½ cup (125 ml) Milk
2 tsp (10 ml) Vanilla
2 cups (500 ml) Flour
1 tsp (5 ml) Baking Soda
2 tsp (10 ml) Cream of Tartar
1 lb (500 g) Dried Figs
1 cup (250 ml) Water
½ (125 ml) Sugar


Cake: In a large bowl, cream butter and sugar together; add eggs one at a time, beating well after each addition. Add milk and vanilla; mix to incorporate. Set aside.

In a separate bowl, sift flour, baking soda and cream of tartar together. Add the dry ingredients to the wet, and mix well. Pour batter into a greased 9” (23 cm) round pan. Bake at 350°F (180°C) for 50 minutes. Allow to sit for 10 minutes before removing from the pan. Set aside to cool.

Filling: Chop figs and place in a saucepan along with water and sugar; bring to a boil then turn heat to low, and simmer until soft and smooth. Assembly: Once cake has cooled, cut in half and spread the filling in between the layers. You may frost with a white icing if desired.

(Note: If dried figs are not available for the filling, substitute with a good quality fig jam.)

Suitable Drinks

  • Coffee & Tee

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.