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Fresh figs are so good eaten just as they are, you might have a hard time saving any to cook with.
Every year I anticipate the season for fresh figs. I usually end up eating all of the ones I buy, just as they are. A few times I have controlled my fig greed and managed to bake or preserve some.
I really miss the huge fig tree my grandparents had when I grew up in Gilroy. Eventually the tree was cut down and I don’t think I ever got over that. Now I have several fig trees planted, but only one has figs on it. Last year that same tree was the only one fruiting. The figs were ripe, but I decided to give them one more day. Well, I guess the ants decided the same thing, because they beat me to the figs and had gone inside each one to feast. This year I am ready with a product called Tanglefoot applied to the trunk. I hope it works.
Wish me luck and enjoy the recipes.
Fig raisin spice cake
1 cup chopped fresh figs 1 cup raisins 2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon salt Boiling water 1/2 cup vegetable shortening 1 cup brown sugar, packed 2 eggs, beaten
Preheat oven to 375. Grease a standard loaf pan, or use an 8-or 9-inch pan or muffin tin. (If using other than loaf pan, the stated baking time will be different, so watch carefully when baking.)Cover figs and raisins with boiling water and let sit for 15 minutes. Drain thoroughly and pat dry with paper towels.In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice and salt; set aside.In a large bowl, cream shortening and brown sugar together until fluffy. Beat in eggs.Add flour mixture, half at a…
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