Email to Marla Hudgins      

Fig Pound Cake

Source of Recipe

Elaine


List of Ingredients

3/4 cup butter

3/4 cup sugar

3 eggs, room temperature

2 tbls. grated orange rind

1 1/2 ups all purpose flour

1 tsp. baking powder

1/2 cup chopped dry figs

1/2 cup chopped pitted dates

1/4 cup chopped pecans, or walnuts

vanilla wafer crumbs, ground nuts, or sugar

powdered sugar




Recipe

In a large bowl, cream butter and sugar. Add eggs and beat until light. Add orange rind. Combine flour and baking powder, set aside. In a small bowl combine figs, dates, pecans or walnuts, and 2 tbls. of flour mixture. Add flour mixture to creamed mixture until well blended. Fold in fig mixture. Butter a small tube pan or other fancy cake pan and shake wafer crumbs, ground nuts, or sugar onto butter, coating well. Pour batter in pan and bake at 350° for 40-45 mintes or until knife inserted in center comes out clean. Cool in pan for about 10 minutes before turning out onto rack. Dust with powdered sugar and cut into thin slices to serve. This cake is easier to slice the second day and you can freeze the slices, removing only what you need from the freezer. This makes a great holiday cake.