Fig Spice Cake

Ingredients

• 1 pound dried figs
• ½ cup yogurt
• 2 cups sifted cake flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves or allspice
• ¼ teaspoon baking soda
• ½ cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup chopped walnuts or pecans
• Confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    302 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 5 grams protein; 32 milligrams cholesterol; 268 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Preheat oven to 350 degrees.
2. Cover figs with boiling water. Let stand 10 minutes; drain and reserve water. Chop off stems and, using scissors, cut fine. Mix 1/2 cup of reserved fig water with yogurt. Set aside.
3. Sift flour, baking powder, salt, spices and baking soda together twice.
4. Cream shortening and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
5. Add sifted ingredients alternately with yogurt mixture, beating until smooth after each addition. Add nuts and figs.
6. Turn mixture into greased 9-inch tube pan and bake 50 minutes to 1 hour. Let stand briefly.
7. Unmold cake while still warm onto round dish. Sprinkle with confectioners’ sugar.

About 1 hour 30 minutes