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| What You Need: |
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9 tablespoons butter, softened
2 tablespoons plus 2½ cups unsifted flour
1 teaspoon baking soda
1 teaspoon double-acting baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg, preferably freshly grated
½ teaspoon salt
4 one-pound cans figs, drained, patted dry with paper towels and finely chopped
1 cup sugar
3 eggs
1 cup milk
1 tablespoon cider vinegar
1 teaspoon vanilla extract
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| How To Cook: |
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1. Preheat the oven to 350°F. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of a 10-inch tube cake pan.
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2. Add 2 tablespoons of the flour and tip the pan from side to side to distribute the flour evenly. Then invert the pan and rap the bottom sharply to remove the excess flour.
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3. Sift the remaining 2½ cups of flour and the baking soda, baking powder, cinnamon, nutmeg and salt together into a bowl. Place the figs in another bowl, stir in about ½ cup of the flour mixture, and set aside.
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4. In a deep bowl, cream the remaining 8 tablespoons of softened butter and the sugar together by beating and mashing them against the sides of the bowl with the back of a spoon until the mixture is light and fluffy.
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5. Beat in the eggs, one at a time. Add ½ cup of the remaining flour mixture and, when it is well incorporated, beat in ¼ cup of the milk. Repeat three more times, alternating ½ cup of the flour mixture with ¼ cup of the milk and beating well after each addition.
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6. Stir in the vinegar and vanilla extract. Then, with a rubber spatula, gently fold the reserved floured figs into the batter.
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7. Pour the batter into the prepared tube pan, spreading it evenly and smoothing the top with the spatula. Bake in the middle of the oven for about 1 hour, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
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8. Let the fig cake cool in the pan for about 10 minutes before turning it out on a wire rack to cool completely to room temperature. Wrap the cake tightly in foil and let it rest at room temperature for at least 24 hours before serving.
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To Make: one 10-inch tube cake
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