Recipe adapted from the Ocracoke Cook Book published by The United
Methodist Women of Ocracoke Island, and Nancie McDermott’s book,
Southern Cakes.
1 cup brown sugar
½ cup unsalted butter
3 eggs
1 tsp baking soda
(dissolved in
buttermilk)
2 cups all purpose flour
94
WBM
june 2018
Figs are commonly
paired with a soft cheese
like Brie or camembert.
Carolina Fig Cake
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
½ tsp ground ginger
1 tsp salt
½ cup buttermilk
1 tsp vanilla
PREPARATION
Cream together butter, sugar and eggs until pale yellow and fluffy. Add
sifted dry ingredients to the egg mixture alternating with the buttermilk.
Add vanilla and fold in the figs and nuts. Pour into greased bundt or tube
pan and bake at 350 degrees for 45 minutes to 1 hour. Dust with confec-tioner’s
sugar and roasted walnuts.
1 cup fresh figs, chopped
(preserved figs were
originally used in the
recipe)
1 cup walnuts, chopped
INGREDIENTS
