Tips for today's cook: The original cake is for a big pioneer family. Half size is for today's family:

2 c. flour
1 c. sugar
1 c. raisins
2 tbsp. honey
1/4 tsp. each nutmeg & cloves
Pinch of salt
3/4 c. butter
1 c. figs
1/2 c. almonds
1 tsp. cinnamon
2 eggs
1 tbsp. baking powder

Pioneers used double yolked eggs so double the eggs in the old recipe. Use canned or fresh figs; dried figs must be soaked to replace moisture. Store flour is drier than the early day home grown, homemade flour. Add water to make the batter thin enough to sheet off the spoon.

Bake in a 325 to 350 degree oven. Wood stoves didn't have controls. The cook bakes until the cake springs back to the touch.

Serve unfrosted, or with sifted powdered sugar topping, or confectioners' sugar frosting moistened with orange juice, jewelled with fruit cake mix or candies, a candle in a gum drop holder at each star point and a holly wreath completes our Christmas Birthday Cake.