Submitted by Linda Thibodeaux's Collection
on Saturday, January 03, 2009
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Makes:
12 servings
Prep Time:
20 minutes
Cook Time:
1 hour, 0 minutes
Ready In:
1 hour, 20 minutes
Maw Maw always wondered why her fig cake was always so moist. Read what californiafigs.com reveals on figs: Figs contain a natural humectant -- a chemical that will extend freshness and moistness in baked products. Although considered a fruit, the fig is actually a flower that is inverted into itself. The seeds are drupes, or the real fruit. Figs are the only fruit to fully ripen and semi-dry on the tree.
For many years the fig has been used as a coffee substitute. The fruit contains a proteolytic enzyme that is considered an aid to digestion and is used by the pharmaceutical industry.
And, because of its high alkalinity it has been mentioned as being beneficial to persons wishing to quit smoking. Dried figs were first sold in a commercially manufactured cookie in 1892.
Ingredients
2 cups flour
2 cups sugar
1/2 cup cooking oil
1 cup buttermilk (sour milk)
3 eggs
2 cups figs
1 cup chopped pecans
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Directions
The original recipe says to combine everything together. What the author does is to separately combine all dry ingredients (except pecans) and all wet ingredients. Then mix the wet and the dry together and add the chopped pecans. Bake in a lightly oiled 9x13 baking pan for one hour at 325 degrees.
