Fig Cake

This sweet treat was contributed by Mrs. Elizabeth Zenger of Lisle, Illinois.

article image
by AdobeStock/nikolaydonetsk


  • ¾ cup butter
  • 1½ cups sugar
  • 1 cup milk
  • 3 cups pastry flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 4 egg whites, well-beaten
  • 1 teaspoon lemon extract

For the dark batter

  • 1½ cups figs, diced and floured
  • 1 teaspoon cinnamon
  • 1 tablespoon molasses
  • 1 teaspoon nutmeg


  • Cream butter and sugar in a mixing bowl. Add milk.
  • Sift together flour, salt, and baking powder. Add half of the flour mixture to creamed butter mixture. Add egg whites. Add remaining flour mixture and lemon extract.
  • Reserve 1⁄3 of the batter in a separate bowl. Add ingredients for the dark batter to the remaining 2⁄3 of the batter and mix well.
  • Place light and dark batter in a greased and lightly floured round tube pan by alternating spoonfuls.
  • Place in a moderate oven (350 F). Increase heat to 360 F and bake for 25 minutes. Decrease to 350 F and bake for 30 minutes.