Figs Are in Season


Figs are ripening in Avoyelles, and cooks are bringing out favorite recipes for cooking figs to preserve in jars. Everyone remembers the figs cooked by Mama or Grandma, which we remember as being “just yummy.” Most of those recipes were stored in the minds of our loved ones, and we may no longer have them with us. So I am borrowing a recipe for a good way to use some of those great preserves, in an Avoyelles fig cake.




1 Pint Cooked Figs
4 Eggs
2 Cups Flour
3/4 Cups Sugar
2 Teaspoons Vanilla
1/2 Cup Cooking Oil
1 Cup Chopped Pecans
1/2 Cup Coconut
2 Cup Apples, Peeled, Chopped
1/2 Cup Raisins
1/4 Cup Candied Red Cherries, Chopped (Optional)
2 Teaspoons Baking Powder
1 Teaspoon (Each) Cinnamon and Allspice OR 2 Teaspoons Apple Pie Spice


Combine all ingredients in large mixing bowl and bake in prepared Bundt pan in 350 degree oven. Cool cake on baking rack while making frosting.


Fig Cake Frosting:


1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or cream
2 cups confectioners’ sugar
1 teaspoon vanilla


Melt butter in medium sauce pan. Add brown sugar. Bring to a boil and simmer while stirring for two minutes. Add milk and bring mixture to a boil. Remove from heat and cool to lukewarm. Beat in sugar and vanilla. Mix well and spread on cooled cake.