CHOCOLATE FIG CAKE

And the story of a fig tree.

We have a fig tree at our house that keeps us supplied with figs all summer long. This is a very special tree because it is more than 50 years old and has moved with us several times. It started as a root/seedling brought in from Sicily by my father-in-law and planted in the back yard where my husband grew up on E. 48^th street. Several years ago, we took a root cutting with us back to Sicily when we went for a visit and pictures now show us that it is healthy, happy and thriving there as is ours here in Georgia. Because at one point during the season the figs come in so fast and furiously we have to find ways to enjoy them  before the birds and squirrels get them. It is a challenge because they are so crafty!

Over the years we have shared cuttings from this tree, so it is growing in many places. We, thru our store, E. 48thStreet Market, have also provided cuttings for donations and the funds given to the USO here in Georgia. It really has been a giving tree!

5-6 FIGS – coarsely chopped
1-2 TBS HONEY – your favorite
1 CUP SUGAR – light or dark brown
2 EGGS – slightly beaten
1 TSP VANILLA or ALMOND EXTRACT – or to taste
2 TSP BAKING POWDER
1/3 CUP MILK
8 OZ DARK CHOCOLATE – coarsely chopped, your favorite
PINCH OF SALT

PREHEAT OVEN TO 350º

GREASE AND FLOUR 9X5-INCH LOAF PAN

Place figs, honey and a pinch of salt in a bowl, stir to combine all and set aside.

Meanwhile, in a heavy-duty stand mixer, cream the butter and sugar with the paddle attachment until light and creamy, scraping down the sides. Add the eggs.

Sift together the flour, baking powder and add in with the milk along with the vanilla or almond extract and mix just until combined. Using a spatula fold in the figs and the chocolate.

Pour into the prepared loaf pan and bake in the preheated oven for about 40-50 minutes rotating the pan after about 20 minutes. Continue baking until the top is browned and a cake tester inserted in the center comes out clean. However, if you notice that the top is getting too brown before it is finished baking, cover loosely with a piece of foil.

Remove the cake from the oven and let it rest on a wire rack for about 15 minutes before removing from pan. Allow it to cool completely on the wire rack.

NOTE: you can serve this cake plain, dusted with powdered sugar or lightly frosted. Also, you can make this as a 1 loaf cake in an 8-inch pan but adjust the baking time.

BUON MANGIATI!