Fig Cake

  • Serves 8
  • By Excerpted from the Jubilee Cook Book, published in 1897 by the Ladies’ Aid Society of the First Methodist Church in Charlottetown, in honour of Queen Victoria’s Diamond Jubilee.
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  • Ready in 1.5 hours
  • Complexity advanced

Ingredients

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
Filling
1 lb (500 g) Dried Figs
1 cup (250 ml) Water
½ (125 ml) Sugar

Directions

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

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