Please consult the OU's guidelines for checking fruits and vegetables.

Fig Cake
Fig Cake Eileen Goltz | Pareve or Dairy
1 hour, 30 minutes 40 minutes
50 minutes
10 to 12 servings

  • 1½ cup sugar
  • ¾ cup butter or margarine
  • 1 cup milk or non-dairy substitute
  • 4 egg whites, beaten stiff
  • 1½ cups chopped figs mixed with 2 Tablespoons flour
  • 1 teaspoon cinnamon
  • 1 Tablespoon molasses
  • 3 cups flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon lemon flavoring

  1. Preheat oven 350°F. Grease and flour a bunt pan and set it aside.
  2. 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.
  3. 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 into the flour mixture and then stir in remainder of flour.
  4. 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).
  5. Pour this mixture into the prepared pan. Swirl the remaining one third plain mixture into the dark mixture.
  6. Bake for 50 to 55 minutes.