Skip to content

Dark Fig Cake

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 2 cups of sugar.
  2. 1 cup of butter.
  3. One cup of cold water, with one teaspoonful of soda dissolved in it.
  4. 3 cups of raisins, chopped fine.
  5. Cinnamon and nutmeg.
  6. 4 eggs.
  7. 1 pound of figs.
  8. Use the figs whole, covering them well with the cake to prevent burning.
  9. Bake in layers, frosting between each layer.
  10. Make as stiff as pound cake.
  11. Cut with a very sharp knife, to prevent crumbling.
  12. This recipe makes two loaves.--Mrs.
  13. A.
  14. T.