Fig Cake (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 1/2 cup sugar 3/4 cup butter or margarine 1 cup milk or non dairy substitute 4 egg whites, beaten stiff 1 1/2 cups chopped figs mixed with 2 tablespoons flour 1 teaspoon cinnamon 1 tablespoon molasses 3 cups flour 1/2 teaspoon salt 4 teaspoons baking powder 1 teaspoon lemon flavoring

Instructions

Preheat oven 350. Grease and flour a bunt pan and set it aside. In a bowl of an electric mixer combine the sugar and butter and beat to combine. Add milk and mix to combine and set aside. Sift flour. Measure and sift with salt and baking powder. Add one half of the flour mixture to sugar and butter. Fold the stiffly beaten egg whites to the flour mixture and then stir in remainder of flour. Take out one third of the batter. To the remaining two thirds batter add the molasses, cinnamon and figs, (which have been mixed with the two tablespoons of the flour). Pour this mixture into the prepared pan. Swirl the remaining one third plain mixture into the dark mixture. Bake for 50 to 55 minutes. Serves 10 to 12.

Serving Size

makes 10-12 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .