Hakan’s Fresh Fig Cake

"Bake this delicious, simple cake for breakfast or afternoon tea. For an evening dessert, serve it with ice cream or whipped cream, flavored with cinnamon or nutmeg."
 
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Ready In:
1hr 45mins
Ingredients:
12
Yields:
1 9-inch bundt cake
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ingredients

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directions

  • Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.
  • In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins.
  • Spoon ½ of the batter into prepared bundt pan. Place ½ the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter.
  • Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.

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Reviews

  1. Terrific cake! I used the dates and it was just delicious. Thanks for sharing the recipe, which I will use often, as I have 2 fig trees in the yard. Made for ZWT6.
     
  2. Loved this cake! I happened to have almost everything on hand for this, just had to go get some figs, which were at my local grocery store this week! I used chopped dates (what I had) and followed everything else exactly, even the cooking time was spot on! Thanks for a moist, delicious cake that was something a little different. Made for the Hot Pink Panthers, ZWT9.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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