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  Added: Apr 10, 2006  •  Visited (1722)  •  Print version Print this recipe (88)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Fig Squares
What You Need:
  • 1 tablespoon butter, softened
  • 2 tablespoons plus ¾ cup unsifted flour
  • 1 teaspoon double-acting baking powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped dried figs (about 16 ounces)
  • 1 cup finely chopped walnuts
  • Confectioners' sugar

  • How To Cook:
    1. Preheat the oven to 325. With a pastry brush, spread the softened butter over the bottom and sides of a 13-by-9-by-2-inch baking pan. Add 2 tablespoons of the flour and tip the pan from side to side to distribute it evenly.

    2. Then invert the pan and rap the bottom sharply to remove the excess flour. Combine the remaining ¾ cup of flour, the baking powder, cloves, cinnamon and salt, and sift them together into a bowl. Set aside.

    3. In a deep bowl, beat the eggs with a wire whisk or a rotary or electric beater until they are smooth. Add the sugar and the flour mixture, about ½ cup at a time, beating well after each addition. Stir in the vanilla extract, figs and nuts.

    4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake in the middle of the oven for about 25 minutes, or until the top is delicately browned and firm to the touch.

    5. Remove the pan from the oven and let the baked fig cake cool to room temperature. With a sharp knife, cut the cake into individual 1½-inch squares. Sift a little confectioners' sugar evenly over the squares.
    Serving Size: about 4 dozen 1½-inch squares
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Fruits » Fig
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Walnut
    Dish » Desserts


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