Fig Layer Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Make a layer cake — any good White, Sponge or Cream. Bake in tins. Boil one pound of chopped Figs, one cup of sugar, and one-half cup of water, till the Figs form a jelly. Spread, when cool,...
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Cooking tools:
- Cake pan
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Offset spatula
- Cooling rack
Ingredients
- 4 Layers of Sponge Cake
- A Pound of Chopped Figs
- A Cupful of Sugar
- ½ Cupful of Water
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