Trail Blog

August 11, 2010

Dine In: Spiced Fig Cake

Shreveport Farmers Market manager Noma Fowler-Sandlin tells us that figs and fig preserves are plentiful at the market right now. What to do with your figs? Try Noma’s spiced fig cake. (And be sure to visit the market, open every Saturday until Sept. 4, from 7 a.m. until noon, at Shreveport’s Festival Plaza. A fall market will begin Oct. 23.)

Ingredients:

• 1 cup sugar

• 1/2 cup butter, softened to room temperature

• 2 eggs

• 1/2 cup buttermilk

• 1 teaspoon baking soda (dissolved in the buttermilk)

• 1 8-oz. jar of your favorite fig preserves

• 2 cups all-purpose flour

• 1/4 teaspoon cloves

• 1 teaspoon allspice

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

Preheat oven to 350 degrees Fahrenheit.Cream together sugar and butter. Add the eggs, milk containing soda, and fig preserves. Mix the dry ingredients and slowly stir into the wet ones. Mix well.Pour into a rectangular greased and flour-dusted cake pan or two smaller round or square ones. Bake for 30 to 35 minutes until brown. This cake requires no icing, but can be dusted with powdered sugar for serving.

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