Sherried Fig Cake Recipe


Main Ingredient


 Dried figs1 Cup (16 tbs)
 Cinnamon stick2 Inch
 Finely shredded lemon peel2 Teaspoon
 Lemon juice1 Tablespoon
 Sugar1⁄4 Cup (4 tbs)
 Dry sherry1⁄4 Cup (4 tbs)
 Biscuit mix2 Cup (32 tbs) (Packaged Variety)
 Sugar1⁄2 Cup (8 tbs)
 Ground ginger1⁄4 Teaspoon
 Butter1 Tablespoon, softened
 Vanilla sherry icing1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2037 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 9.7 g48.7%

Trans Fat 0.3 g

Cholesterol 243.7 mg

Sodium 1004.1 mg41.8%

Total Carbohydrates 468 g155.9%

Dietary Fiber 29.3 g117%

Sugars 246.2 g

Protein 12 g23.8%

Vitamin A 13.2% Vitamin C 36.5%

Calcium 96.1% Iron 82.7%

*Based on a 2000 Calorie diet


In saucepan combine figs, cinnamon, lemon peel and juice, and 1 cup water.
Bring to boiling; reduce heat and simmer, covered, 30 minutes.
Add the 1/4 cup sugar and sherry; cook 5 minutes more.
Remove from heat; cool.
Drain figs, reserving 2/3 cup liquid.
Chop figs.
In mixer bowl combine biscuit mix, 1/2 cup sugar, and the ginger; add reserved fig liquid, egg, butter, and vanilla.
Beat on medium speed of electric mixer 4 minutes.
Stir in figs.
Turn batter into greased and floured 9-inch fluted tube pan.
Bake in 350° oven 40 minutes or till done.
Cool in pan 15 minutes.
Invert onto rack; remove pan.
When cool, drizzle with Sherry Icing.