FIG CAKE

1 1/2 Cups sugar
3/4 Cup butter
1 Cup milk
4 Egg whites, beaten
1 1/2 Cups chopped figs
1 Teaspoon cinnamon
1 Tablespoon molasses
3 Cups flour
1/2 Teaspoon salt
4 Teaspoons baking powder
1 Teaspoon lemon flavoring
Cream sugar and butter. Add milk. Sift flour. Measure, sift with salt and baking powder. Add one-half of flour mixture to sugar and butter. Fold in stiffly beaten egg whites and stir in remainder of flour and flavoring. Take out one-third of this mixture. To the remaining two-thirds, add molasses, cinnamon and figs, which have been dredged in two tablespoons of the flour. Pour into well-oiled, slightly floured tube pan. Swirl the remaining one-third light-colored mixture into the dark-colored mixture. Bake at 350 degrees F. for about 55 minutes.
CANDIED FIGS

5 Pounds fresh figs
1 1/2 Pounds sugar
1/2 Cup water
Wash figs, combine sugar and water. Bring to a boil. Place figs in boiling syrup and simmer one hour, uncovered. Cool. Repeat the second day. Third day boil slowly one hour, uncovered. Drain. Place on paper towel and dry in sun for three days. May be frozen.

CORNISH HENS STUFFED WITH BRANDIED FIGS

As a stuffing, figs add a wonderful, exotic flavor to small birds.
4 to 6 Medium to large fresh figs
1/2 Teaspoon ground allspice
1 Cup port
4 1-pound Cornish hens, giblets removed and rinsed
Salt and freshly ground pepper
4 Cups rock salt or other salt
Cut figs in quarters. In a small bowl mix allspice with port. Put figs in a zip-lock bag, add marinade, close, shake back and forth a few times and marinate 1 hour. Preheat oven to 500 degrees F. Put salt in a shallow roasting pan just large enough to hold all the hens without crowding. Loosen the skin of the hens and season with salt and pepper. Season cavity with salt and pepper and stuff with drained figs. Brush the flesh of the hens with fig marinade and truss hens. Brush any remaining marinade over hens. Put hens in the oven 30 to 35 minutes or until internal temperature reaches 160 degrees F in the deep thigh of the hens. Remove, let rest 10 minutes, covered with foil. Untruss and serve.

Serves 4.

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