Fig Cake Recipe

Half a cup of butter, one cup of granulated sugar, half a cup of milk,

two cups of flour, two rounded teaspoonfuls of baking powder, the whites

of four eggs. Beat the butter and sugar to a cream, stir the milk and

one cup of the flour together and add to the butter and sugar. Sift the

remaining cup of flour and the baking powder together, beat the whites

of egg to a stiff froth and stir alternately with the flour into the

other ingredients. Grease three layer cake tins well, divide the batter

evenly and bake from seven to ten minutes.



FILLING.--Boil without stirring until it is clear one cup of sugar wet

with a little water; remove from the fire and stir into it

three-quarters of a cup of figs chopped fine and a quarter of a cup of

currants, washed and dried. Spread two of the layers with this, put them

together and ice top and sides with a plain icing made as follows: The

whites of two eggs beaten to a froth and one and a half cups of powdered

sugar stirred into it and flavored with almond extract.

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