Enola Prudhomme's Cajun Fig Cake

By Marian Burros

Published May 10, 1983

Total Time
1 hour 40 minutes
Rating
4(26)
Comments
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Featured in: CAJUN COOKING: A TASTE OF THE BAYOU

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Ingredients

Yield:12 servings

  • 1 ½ cups sugar

  • 1 cup vegetable oil or 1 cup butter

  • 1 teaspoon baking sod

  • 1 teaspoon baking powder

  • ½ teaspoon ginger

  • 1 ½ teaspoons cinnamon

  • 3 cups flour

  • 2 eggs

  • Dash salt

  • 1 pint fig preserves, mashed

  • 1 cup boiling water

  • 1 cup chopped pecans

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

87 grams carbs; 27 milligrams cholesterol; 598 calories; 17 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 26 grams fat; 2 grams fiber; 72 milligrams sodium; 5 grams protein; 51 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients and mix well if using oil. If using butter, cream with sugar before adding remaining ingredients; beat well.

  2. Step 2

    Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1 ½ hours or until cake tester inserted in center comes out clean.

  3. Step 3

    Cool in pan; run knife around sides and turn out.

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Ratings

4 out of 5
26 user ratings
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Comments

Texanne

I'm amused by "baking sod" in the ingredients. Does it impart a grassy note?

Sal Bahey

Yes, and added fiber

Boxplayer

I thought the baking sod was the chef . . .

Texanne

I'm amused by "baking sod" in the ingredients. Does it impart a grassy note?

Sal Bahey

Yes, and added fiber

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