Fig Loaf Cake Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) | |
| Brown sugar | 2 Cup (32 tbs) | |
| Eggs | 4 , well beaten | |
| Cake flour | 3 Cup (48 tbs), sifted | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground cloves | 1⁄2 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Figs | 1⁄2 Pound, finely cut | |
| Raisins | 2 Cup (32 tbs), chopped |
Nutrition Facts
Serving size
Calories 1650 Calories from Fat 527
% Daily Value*
Total Fat 59 g91.3%
Saturated Fat 14.8 g74%
Trans Fat 6.7 g
Cholesterol 211.5 mg70.5%
Sodium 501.5 mg20.9%
Total Carbohydrates 274 g91.5%
Dietary Fiber 17.7 g70.9%
Sugars 163.3 g
Protein 25 g50.3%
Vitamin A 6.6% Vitamin C 6.3%
Calcium 46.4% Iron 19.3%
*Based on a 2000 Calorie diet
Directions
1.Start by preheating the oven to 300F degrees
MAKING
2.In a bowl, cream shortening, add sugar gradually and cream until fluffy
3.Add eggs in thirds, beating well after each addition
4.Sift dry ingredients together and stir in alternately with water
5.Blend in fruits
6.Pour into 10x5x3 inch loaf pan, greased and lined
7.Bake in the oven for 2 hours
SERVING
8.Serve with cream
Chef
