Fig Cake

PUBLISHED IN Sunday Times 22 November 1903

Ingredients

1 cup of sugar

⅓ cup of sweet milk

2 tablespoonful of butter

2 cups of flour

2 teaspoonful of baking powder

4 egg whites

Filling

½ lb. figs

½ cup of sugar

1 cup of water

Instructions

Sift the flour before measuring; rub the sugar and butter to a cream; add the milk, the flour, and baking powder, and lastly the whites of the eggs beaten to a stiff froth; add any flavoring required, and bake in three layers. 

Filling

Cook figs, chopped fine, sugar and water together for 10 minutes and spread between the layers.



Image by Monfocus from Pixabay

Submitted by Mrs T. Russell, Bunbury