HISTORY This recipe is one from down Louisiana-way. It comes from our dear friend, MizMo (Aline Theriot Meaux) who said that " used to be, there were fig trees in everyone’s yard, and every housewife put up a supply of fig preserves to serve her family in the winter time.  Now, one does not find many fig trees, and we buy our preserves at the supermarket.  Somehow, these do not taste the same, and are not nearly as good."

She goes on to say that this fig preserve cake recipe "... is one that has been handed down, with variations, to us from our forebears.  A supply of fig preserves could be found in most Cajun kitchens, because the women always canned as many figs as they could and used them mostly in the wintertime, when fresh fruit might be scarce."

  • ½ cup sugar
  • ½ cup butter
  • 3 large brown eggs
  • 1 cup fresh milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 pint of fig preserves
  • 1 cup chopped pecans
PREPARATION Cream sugar and butter, beat in eggs one at a time.  Stir in milk and add vanilla extract, vinegar, cinnamon, nutmeg, and baking soda.  Mix in flour and fold in fig preserves and pecan pieces.

Pour batter into oiled 9” x 13” baking pan and bake at 350 degrees F until cake pulls away from sides of pan.

Cut into squares and serve hot or cold.

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