There's a wonderful syrup to pour over the cake. It really makes more than you need, but it's great to pour the heated syrup over Blue Bell vanilla ice cream - reminds me of butter brickle.
The finished product isn't pretty, but the taste more than makes up for it. Just remember to heat it (and the syrup) before eating. Mmmm-good!
I got the recipe several years ago from Maria Vivaldi, a lady from south Louisiana, and have made only very slight adjustments to it. What follows is Maria's original recipe for the cake.
Old-Fashioned Fig Cake
2 c. flour
1-1/2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. nutmeg, freshly ground
1 tsp. salt
1 c. vegetable oil
3 large eggs
1 T. vanilla
1 c. buttermilk
1 c. fig preserves, chopped
Preheat oven to 325 degrees. Sift into large mixing bowl the flour, sugar, soda, cinnamon, nutmeg and salt. Blend. Add oil, eggs and vanilla, and beat 2 or 3 minutes at medium speed of electric mixer. Add buttermilk and figs, and beat 2 minutes more at medium speed. Pour into 2 ungreased pans, 8x8-inch. Bake at 325 degrees for 45 minutes. Serve cake from pans. Serves about 18.
Topping
2 sticks margarine
1 c. buttermilk
2 c. sugar
2 T. vanilla
2 T. white Karo
1 tsp. baking soda
Mix ingredients in large and deep pan. Boil about 3 minutes, and pour about 1/4 of topping on cake. When serving cake, pour some warm sauce on each slice. Sauce is also good as topping for ice cream.
No comments:
Post a Comment