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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

FIG CAKE #1
 

Light part:
Take 1 1/2 cups of sugar, 1/2 cup of butter, 1/2 cup of sweet milk, 1/2 cup of cornstarch, whites of 4 eggs, 1 3/4 cups of flour, and 1 1/2 teaspoonfuls of baking powder.

Dark part:
Take 1 1/2 cups of sugar, yolks of 4 eggs, 3/4 cup of butter, 1/2 cup of water, 1/2 pound of seedless raisins, 1/2 teaspoonful each of nutmeg and cinnamon, 1/2 pound of figs split the broad way, 1/2 teaspoonful of soda, 1 teaspoonful of cream of tartar and 2 cups of flour. Put together when baked, using light and dark layers alternately, with or without icing.

Sister Sue C. Foutz, Waynesboro, Pa