This isn't just any fig cake recipe; it's a journey back in time, a taste of simpler baking days, when ingredients were straightforward and the focus was on creating something delicious and comforting. This recipe prioritizes rich flavor and moist texture, resulting in a fig cake that's as satisfying as it is nostalgic. We'll cover everything from selecting the best figs to achieving that perfect, slightly crumbly yet tender crumb. Get ready to bake a piece of history!
What Makes This Fig Cake Recipe "Old-Fashioned"?
Many modern recipes prioritize speed and convenience. This old-fashioned fig cake recipe, however, embraces techniques and ingredients that were common in a bygone era. We're talking about the careful use of spices, the richness of butter, and the satisfying chewiness achieved through traditional methods. The result is a cake that's more than just a dessert; it's an experience.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup strong brewed coffee, cooled (this adds incredible moisture!)
- 2 cups dried figs, chopped (choose your favorite variety!)
Instructions:
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Prep the Figs: If using very large figs, chop them into smaller pieces for even distribution.
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Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb. Use an electric mixer for best results.
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Add Eggs and 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, salt, cinnamon, and nutmeg.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
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Fold in Figs: Gently fold in the chopped figs.
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Bake: Pour the batter into a greased and floured 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool and Enjoy: 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)
This section addresses common questions related to old-fashioned fig cake recipes, drawing from typical user queries.
Can I use fresh figs instead of dried figs?
While this recipe is designed for dried figs, you can experiment with fresh figs. However, you'll likely need to adjust the recipe. Fresh figs have a much higher water content, so you may need to reduce the amount of coffee or add a bit more flour to prevent a soggy cake. Consider adding about 2 ½ - 3 cups of chopped fresh figs.
How do 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. The cake will keep its moist texture well when properly stored.
Can I freeze this fig cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What kind of figs are best for this recipe?
While personal preference plays a role, California Black Mission figs or Kadota figs are excellent choices for their rich flavor and texture.
What can I substitute for coffee?
While coffee adds a depth of flavor and moisture that's hard to replicate, you could try substituting an equal amount of strong brewed tea or even apple juice. However, the flavor profile will be slightly different.
This old-fashioned fig cake recipe is a testament to the enduring appeal of simple, classic baking. It's a recipe that’s perfect for sharing with loved ones and creating lasting memories around the kitchen table. Enjoy!
