Figging out: Fresh fig cake

The figs have started to ripen here in South Louisiana, and a couple of days ago, we started harvesting the sweet fat fruit from our backyard tree – braving mosquitoes and trying to beat the birds. Some days we eat every last fig over the sink within minutes of giving them a rinse. Other days I manage to set some aside and share them with my friends, especially my next-door neighbor, Martha. She paid me back for fresh figs once with a really yummy fig cake. It’s a great use of figs – super moist with a light, but sturdy texture and pleasant, subtle fig flavor. The recipe, Martha tells me, is modified from the Junior League of Monroe’s popular 1972 cookbook, The Cotton Country Collection. Tone down the sugar, and it makes a super breakfast cake. Here it is, below.

Fresh Fig Cake

Ingredients

3 eggs
2 cups sugar
1 cup canola oil
1 cup buttermilk*
1 teaspoon baking soda
2 cups all-purpose flour
1 cup chopped fresh figs (between 15-20 small to medium figs)
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon salt
1 pinch nutmeg
Confectioner’s sugar and fig leaves for garnish

Steps

Heat oven to 350 degrees. Using a standing mixer or bowl, whisk eggs briefly. Add sugar and beat until light and fluffy, about one minute. Add oil, and beat until just combined. In a separate medium bowl, add buttermilk and stir in baking soda. Beginning with flour, add flour and buttermilk mixture alternately and mix until combined. Add chopped figs, cinnamon, cloves, salt and nutmeg, and mix until thoroughly incorporated.

Pour batter into a greased and floured tube pan, or into 2 loaf pans (8x4x2½) and bake until done, 60-70 minutes for tube pan, and 50-55 minutes for loaf pans.

Cool in baking rack for 5-10 minutes, then remove from pan. Allow to cool another 5-10 minutes. Arrange on plate, and garnish with confectioner’s sugar.

*Substitution. Add 1 tablespoon white vinegar to milk to make 1 cup.

Enjoy!