| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Shortening |
| 2 |
|
Eggs |
| 1 |
c |
Corn sirup |
| 1/2 |
c |
Sour milk |
| 3 |
c |
Cake flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ginger |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Lemon flavoring |
| 1 1/2 |
c |
Cooked dried figs |
| 1/2 |
c |
Chopped nuts |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
INSTRUCTIONS
Boil figs 10 minutes, drain, and slice fine. Cream sugar and shortening,
add beaten eggs and sirup. Sift flour, measure, and sift with baking
powder, baking soda, salt, and spices. Add alternately with milk to first
mixture. Add flavoring, figs, and nuts. Beat thoroughly. Pour into
well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes.
Ice with ginger icing. If desired 1 1/2 cups soy or lima bean flour may be
substituted for 1 1/2 cups white flour. The Household Searchlight
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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