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Sherried Fig Cake Recipe
|Dried figs||1 Cup (16 tbs)|
|Cinnamon stick||2 Inch|
|Finely shredded lemon peel||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Biscuit mix||2 Cup (32 tbs) (Packaged Variety)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Butter||1 Tablespoon, softened|
|Vanilla sherry icing||1 Teaspoon|
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
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.
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.