Loaf Fig Cake
published by bobtyndall on Nov 27, 2010
You may have some favorite recipes that are too expensive on account of the large amount of butter required. You can reduce their cost by using Swift’s Premium Oleomargarine.
Light Part
- ½ cupful Swift’s Premium Oleomargarine
- ½ cupful sweet milk
- 1½ teaspoonfuls baking-powder
- 1 cupful sugar
- 1½ cupfuls flour
- 1 teaspoonful vanilla
- Whites of 4 eggs
Cream the oleomargarine and sugar. Add the milk, with which the vanilla has been mixed. Sift the baking-powder with the flour and add gradually. Add the whites, well beaten, last.
Dark Part
- ½ cupful Swift’s Premium Oleomargarine
- ¾ cupful milk
- 1½ teaspoonfuls baking-powder
- Yolks of 4 eggs
- ½ pound of raisins
- 1½ cupfuls sugar
- 3 cupfuls flour
- 1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg
- 1 pound of figs
Cream the oleomargarine and sugar. Add the egg-yolks, well beaten, then the milk. Sift the baking-powder and spices with the flour and add gradually. The raisins should be seeded and dredged with flour, and the figs should be cut in small pieces and dredged with flour and added to the batter the last thing. Put in the pan alternate layers of each part and bake in a loaf.
