|Buckeye Cookery and Practical Housekeeping|
|by Buckeye Publishing Company|
Originally published in 1877. This facsimile edition covers breadmaking, cakemaking, confectionary, canning fruits, catsups and sauces, fruits, ic...
Results 1 - 10 of 201 for fig cake
Combine flour, salt, soda, and sugar. Add oil and eggs, slowly add milk and preserves. Blend, adding vanilla. Pour into greased and floured bundt ...
Sift together flour, ... buttermilk gradually add fig preserves, nuts, and ... sauce (below) over cake while still hot. ... together and boil for 3 minutes.
Sift together flour, ... buttermilk gradually. Add figs, nuts and ... 45 minutes. While hot pour sauce over cake. Mix ingredients and boil for 3 minutes.
Preheat oven to ... 9 inch round cake pans. In small ... and garnish with figs and chopped nuts ... Remove from heat. Add vanilla and beat 1 minute more.
Cream butter and ... addition. Stir in figs and nuts. Spoon ... until smooth. Cut heat off, add powdered sugar. Mix until smooth. Spread on cake, add nuts.
Stir until well blended. Bake at 350 degrees for 1 to 1 1/4 hours.
Sift flour, salt, ... eggs and milk; beat well. Add fig preserves, nuts and vanilla; mix well. Pour in 9"x13" sheet pan. Bake for 45 minutes at 325 degrees.
Combine sugar and ... Pour glaze over cake. Combine first ... well. Bring to a boil; boil 4 minutes, stirring frequently. Remove from heat, stir in vanilla.
Process together through ... together flour and cake mix. Mix in ... golden brown. Ice with a powdered sugar icing when cooled. Decorate with sprinkles.
Beat figs in mixer. Add ... ingredients; mix well. Add vanilla and fold in pecans. Pour in a well greased tube pan. Bake 45 minutes to 1 hour in a 325 degree oven.
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