Best Grand Prize Winner Fig Cake Recipes
GRANDMA WILLIE'S PRIZE WINNING DEVIL,S FOOD CAKE
I have been searching for this recipe for some time now. I finely found it and wanted to share it with everybody. It's the best devil's food cake that ever was. Grandma won two blue ribbons with recipe. What makes it a winner is to SIFT YOUR FLOUR THREE TIMES.
Provided by Eddie Jordan @EDWARDCARL
Categories Cakes
Number Of Ingredients 9
Steps:
- Sift flour with sugar, soda, and salt. Stir shortening to soften.
- Add flour mixture, 1 cup milk, and vanilla mix until flour is dampened. Then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand.
- Add eggs, melted chocolate and remaining 1/3 cup milk beat 1 minute longer with mixer or 150 strokes by hand.
- Pour into two greased and floured 9 inch layer pans.
- Bake at 350 degrees about 30 minutes, until toothpick inserted in center comes out clean
- Cool 10 minutes in pans, remove from pans and cool thoroughly on racks.
- This cake may also be baked at 350 degrees in three 8 inch layer pans about 30 minutes.
FIG AND ALMOND CAKE
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.
Provided by David Tanis
Categories dessert
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
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