Follonico Fig Cake
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound dried figs
- 1cup water
- 6ounces butter at room temperature
- 1½cups sugar
- 2eggs
- 1½tablespoon vanilla extract
- 2¼cups all-purpose flour
- 1½teaspoon baking soda
- ¼teaspoon salt
- 1cup cream
Nutritional analysis per serving (8 servings)
686 calories; 30 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 6 grams dietary fiber; 62 grams sugars; 8 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Make a fig puree. Coarsely chop figs and combine with water in a saucepan. Bring to a boil. Cover, remove from heat and let stand for 30 minutes. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
- Step 2
Cream the butter and the sugar. Add eggs and vanilla and mix thoroughly. Add fig puree and mix well.
- Step 3
Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
- Step 4
Butter and flour a bundt-cake pan. Pour in fig batter. Bang the pan several times to settle. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean. Cool the cake on a rack and turn it out.
Private Notes
Comments
Instead on boiling the figs, I soaked them in a cup of rum with enough water to cover them for 2 days. Also I added 1 teaspoon of cinnamon, 1 teaspoon nutmeg and 1 teaspoon cardamon too the dry ingredients.
DELICIOUS CAKE! Soaked the figs in a 1/4 cup of Courvoisier before boiling, and added some spices to flour mix (i.e., 1/4 tsp cardamom, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp clove, and 1/4 tsp cinnamon). YUM!
My modifications: Needed much more than 1 cup of water to make the puree after the figs cooked. Just kept splashing it in until I had what was a very thick puree. Used half the sugar (figs are already so sweet), whole wheat flour, oat milk for the lactose intolerant. Also added a cup of chopped pecans. Soooooo moist! Next time I'd probably use canola oil instead of butter. There definitely will be a next time.
My modifications: Needed much more than 1 cup of water to make the puree after the figs cooked. Just kept splashing it in until I had what was a very thick puree. Used half the sugar (figs are already so sweet), whole wheat flour, oat milk for the lactose intolerant. Also added a cup of chopped pecans. Soooooo moist! Next time I'd probably use canola oil instead of butter. There definitely will be a next time.
DELICIOUS CAKE! Soaked the figs in a 1/4 cup of Courvoisier before boiling, and added some spices to flour mix (i.e., 1/4 tsp cardamom, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp clove, and 1/4 tsp cinnamon). YUM!
I’ve been making this fantastic, easy , and very moist cake since the recipe was originally published in the Times about 40 years ago, always to rave reviews. I had happened to order this cake at Follonico restaurant just a few weeks before the recipe was published, and it was one of the best desserts I’d ever eaten, so imagine my glee when the actual recipe was published.
Advertisement