This all started with a fig tree in Castrofilippo, Sicily.

Many, many years ago, my father-in-law, somehow, and quite mysteriously, was able to bring a small part of that Sicilian fig tree back home with him to New York City after a long visit to his homeland. It was planted in the back yard at 321 East 48^th Street where my husband grew up. 

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.

And 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.

The little fig trees are for sale, when available, at E. 48^th Street Market in Dunwoody, GA and all the proceeds go to the USO in Atlanta at Hartsfield-Jackson Airport.

HERE IS A RECIPE FOR OUR FIG CAKE.

FIG CAKE

SET OVEN TO 350º

BUNDT PAN – greased, floured

2 ½ CUPS FRESH FIGS – stems removed, and 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

1½ TSPS 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 45 minutes until a tester comes out clean.

Cool on wire rack for 10-15 minutes, unmold gently and then cool completely.

Dust with powdered sugar and enjoy.

BUON MANGIATA!