Greening

The fig trees are starting to get leaves again. Makes me look forward to fresh figs (straight off the tree, pop them in your mouth whole...it's like a shot of honey), fig preserves, and fig cake. Here's a recipe for fig cake I got from Chester Lynn, who is Ocracoke's fig expert (at least the only one I know!) The recipe says that it is from Margaret Garrish, Marie Womac, Frances Kemp, Iva O'Neal, and Etta Spencer.

Fig cake

1 c. salad oil
1 1/2 c. sugar
3 eggs
1 tsp. soda, dissolved in a little hot water
2 c. flour
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1 tsp. salt
1/2 c. buttermilk
1 tsp. vanilla
1 c. preserved figs, chopped
1 c. chopped nuts

Beat 3 eggs; add sugar and oil. After sifting dry ingredients, add to egg mixture alternately with buttermilk. Add vanilla and fold in figs and nuts. Pour into greased oblong pan and bake at 325 degrees for 45 minutes to 1 hour, or in a well greased tube pan at 350 degrees for just a little longer.