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Fig and Raisin Spice Cake
Fig and Raisin Spice Cake Eileen Goltz | Pareve
1 hour, 30 minutes 40 minutes
15 minutes
35 minutes
6 to 8 servings

  • 1 cup chopped fresh figs
  • 1 cup raisins
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 2 cups boiling water
  • ½ cup margarine
  • 1 cup brown sugar, packed
  • 2 eggs, beaten

  1. Preheat oven to 375°F. Grease a standard loaf pan.
  2. Cover the figs and raisins with the boiling water and let sit to plump for 15 minutes. Drain thoroughly and pat dry with paper towels.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  4. In a large bowl, cream together the shortening and brown sugar until fluffy. Beat in the eggs.
  5. Add flour mixture one half at a time, to the wet ingredients. Blend until smooth. Fold in the figs and raisins.
  6. Pour the batter into the prepared pan and bake for 35 to 40 minutes.
  7. Let cool to room temperature before slicing.