PREHEAT OVEN TO 350º

GREASE AD FLOUR A BUNDT PAN

2 ½ CUPS FRESH FIGS – stems removed, figs mashed

1 ½ CUPS SUGAR

½ CUP LIGHT BROWN SUGAR

¾ CUP SHORTENING

4 EGGS – lightly beaten

2 FULL CUPS ALL PURPOSE FLOUR –

   and a little more if mixture seems wet

1 ½ TSP CINNAMON – or more to your taste

½ TSP NUTMEG

1 TSP BAKING SODA

PINCH OF SALT

1 CUP CHOPPED PECANS or WALNUTS

1 TSP ORANGE OR LEMON ZEST – your choice

Mix together sugar, figs, and shortening.  Stir zest into eggs and

stir briskly for a few seconds.  Add eggs to fig mixture and beat well.

Mix flour, cinnamon, salt, nutmeg, baking soda and nuts together.

Add this to the fig mixture and spread in a well-greased and floured

Bundt pan.  Bake for about 40-45 minutes or until a tester comes out clean.

FIG STORY

Our love for all things “fig” started with a fig tree in Castrofilippo, Sicily.

Many, many years ago, my father-in-law, somehow was

able to bring a small part of that Sicilian tree back home with

him to New York City after a visit there.  It was planted

in the back yard at 321 East 48^th Street.  Over the years,

several cuttings were shared with his children. Our cutting has

survived several of our relocations and is now thriving here in Georgia.

Not only has it survived but through multiple cuttings over the

years it has given birth to dozens and dozens of trees which we have shared

with children and grandchildren and, also, sell at our

Market donating the proceeds to USO. We even sent a cutting back to Sicily

where it is thriving. But, that’s for another story. 

However, our yield is such that even though we give so many figs away,

I am always inventing fig recipes: cakes, pies, breads, crostatas, jam

muffins and so on.  Who knows, I might even work on one for ice cream!