Ingredients
- 1 pound dried figs
- 1 cup water
- 6 ounces butter at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 ½ tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup cream
- Nutritional Information
Nutritional analysis per serving (8 servings)
595 calories; 29 grams fat; 18 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 2 grams dietary fiber; 47 grams sugars; 6 grams protein; 132 milligrams cholesterol; 343 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Make a fig puree. Coarsely chop figs and combine with water in a saucepan. Bring to a boil. Cover, remove from heat and let stand for 30 minutes. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
- Cream the butter and the sugar. Add eggs and vanilla and mix thoroughly. Add fig puree and mix well.
- Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
- Butter and flour a bundt-cake pan. Pour in fig batter. Bang the pan several times to settle. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean. Cool the cake on a rack and turn it out.
Dining and Cooking