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

CAKES AND COOKIES

FIG CAKE #3
 

Take 1 cup of white sugar, 1/2 cup of butter, 1 cup of sweet milk, 2 cups of flour, with 2 teaspoonfuls of baking powder sifted into it, and the whites of 3 eggs

Fig filling for cake:
Put 1/2 pound of figs, chopped fine, in a saucepan with 1 pint of cold water and 1 cup of sugar. Cook slowly until thick enough to spread without running, then let cool; then with the whites of 3 eggs and 2 tablespoonfuls of water mix powdered sugar enough to make stiff, spread on cake rather thick, then a layer of figs and on top of figs spread another layer of eggs. This makes a filling about 1 inch thick, and is a very good, rich cake.

Sister Emma Kindig, Inglewood, Cal.