(From cousin Marcelle Bienvenu’s cookbook, Whose Your Mama, Are You Catholic, and Can You Make A Roux? Copyright 1991)
Fresh figs were plentiful in southern Louisiana. Many homes had their own fig tree in their front or back yard. In the fall, the figs were harvested and canned to last through the winter.
Ingredients:
- 2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 cup whole milk
- 2 cups bleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups mashed fig preserves
- 1 cup pecan pieces
Directions:
- Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 12-cup bundt baking pan by greasing it with butter and lightly flouring it to prevent sticking.
- Cream Sugar and Eggs: In a large mixing bowl, cream together the sugar and eggs until light and fluffy. This step helps to incorporate air into the batter, resulting in a lighter texture for the cake.
- Add Oil and Milk: Gradually: add the vegetable oil to the sugar and egg mixture, stirring well to blend. Once the oil is fully incorporated, add the whole milk and mix thoroughly until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, combine the flour, ground cinnamon, salt, and baking soda. Mix well to ensure the spices are evenly distributed throughout the flour mixture.
- Incorporate Fig Preserves and Pecans: Add the mashed fig preserves and pecan pieces to the wet ingredients, stirring gently to combine. The fig preserves will add a natural sweetness and moisture to the cake, while the pecans will provide a delightful crunch.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake texture.
- Bake to Perfection: Pour the batter into the prepared bundt pan, spreading it out evenly. Place the pan in the preheated oven and bake for approximately 1 hour, or until the cake is set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the fig cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Slice and serve the cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Cool before slicing.
Cool before slicing, then serve Vickie’s Fig Cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
