This isn't just any fig cake recipe; it's a journey back in time, a taste of simpler baking days, and a celebration of the rich, earthy flavor of figs. This recipe focuses on the traditional methods and ingredients that make an old-fashioned fig cake truly special. We'll delve into the nuances of each step, ensuring you achieve a moist, flavorful cake that will transport you to a bygone era.
What Makes This Recipe "Old-Fashioned"?
"Old-fashioned" in baking usually refers to recipes that rely on simple, readily available ingredients, traditional techniques, and a focus on natural flavors. This recipe eschews processed ingredients and relies on the natural sweetness of figs and a touch of molasses for depth. The result is a cake that's less sweet than many modern counterparts, with a more complex and nuanced flavor profile.
Ingredients:
- 1 cup dried figs, finely chopped
- 1 cup boiling water
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup molasses
Instructions:
-
Prepare the Figs: In a medium bowl, pour boiling water over the chopped figs. Let them soak for at least 30 minutes, or until softened. This step is crucial for achieving a moist cake. The figs will plump up and release their intense flavor.
-
Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
-
Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the batter, resulting in a lighter cake.
-
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
-
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
-
Incorporate Figs and Molasses: Drain the figs (reserving the soaking liquid), and gently fold them into the batter along with the molasses. The soaking liquid can be added sparingly if the batter seems too thick, but it's not essential.
-
Bake: Pour the batter into a greased and floured 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
-
Cool and Serve: Let the cake cool completely in the pan before slicing and serving. This allows the cake to set and prevents crumbling.
Frequently Asked Questions (FAQs)
Can I use fresh figs instead of dried?
While this recipe is designed for dried figs, you can experiment with fresh figs. You'll likely need to adjust the amount and potentially add a bit more sugar to compensate for the lower sweetness and higher moisture content. Fresh figs are naturally softer, which can result in a more delicate cake.
How can I make this cake even more moist?
Adding a little extra molasses or even a tablespoon or two of applesauce to the batter can increase the moisture content. Ensure your figs are well-soaked. Additionally, letting the cake cool completely in the pan helps it retain moisture.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then foil, and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
What type of figs should I use?
California black mission figs are a popular and readily available choice, lending a deep, rich flavor. However, other varieties will work well, too.
This old-fashioned fig cake recipe is a testament to the enduring appeal of simple, wholesome baking. Enjoy the process, savor the flavors, and share this piece of culinary history with those you love.
