Fig Loaf Cake
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful spiced fig loaf cake packed with chopped figs, raisins, and aromatic spices. Bake slowly until golden and fragrant for a classic homemade treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 2 hours | None | 12 servings |
🔪 Key Equipment
- Mixing bowl
- Loaf pan
- Measuring cups
- Measuring spoons
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter | Softened |
| 2 cups | Brown Sugar | Packed |
| 4 | Eggs | Well beaten |
| 1 tsp | Cinnamon | Ground |
| 1 tsp | Nutmeg | Ground |
| 1/2 tsp | Cloves | Ground |
| 1 cup | Water | Room temperature |
| 3 cups | Flour | All-purpose |
| 2 tsp | Baking Powder | Standard |
| 1/2 lb | Figs | Finely cut |
| 2 cups | Raisins | Chopped |
Instructions
Step 1: Mixing the Batter
- Cream 1 cup butter with 2 cups brown sugar until smooth and fluffy.
- Add 4 eggs (well beaten) to the mixture and beat well.
- Stir in 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp cloves, and 1 cup water.
- Add 3 cups flour and 2 tsp baking powder, mixing until just combined.
- Fold in 1/2 lb figs (finely cut) and 2 cups raisins (chopped) until evenly distributed.
Step 2: Baking
- Pour the batter into a greased loaf pan.
- Bake slowly at a low temperature for about 2 hours, or until a tester inserted into the center comes out clean and the cake is deeply golden.
💡 Make-Ahead & Storage: Store tightly wrapped in plastic wrap at room temperature for up to 3 days, or slice and freeze for longer storage.
Original Recipe Scan
