P & Q: A Fig Cake for Fall

It’s very fall-like at my house right now!  I just need to get baking.  What do I need to know?

8 thoughts on “P & Q: A Fig Cake for Fall

  1. For some reason I’m nervous about this one. Probably because I’ve never baked with fresh figs before. Anyone in Utah (Utah County) have a place they like to buy fresh figs? I’m thinking I’ll hit up Harmon’s and then Sunflower Farmers Market.

    And for anyone who has made this can’t wait to read your tips!

  2. My only tip about fresh figs is that, very ripe – which is what you need, they explode easily. Think about putting them in an egg carton for the trip home from the market.
    My family’s figged-out this season, so I’m making this one with plums.

  3. I like to roast figs with some honey drizzled on top and then put it in my cake, laying them out like a pineapple upside down cake. I have a layer of goat cheese & cream cheese swirled inside the cake. Yum!

  4. I didn’t have ruby port, only tawny port. After doing a bunch of research I concluded that tawny port would be just fine, and it was. The poached figs were the best part of this recipe, imo.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s