I started with a background I created using various stencils from The Crafter's Workshop and various spray inks & mists. The original post can be found here.
Here's the story to go with my page:
"Early Saturday morning we left Hatteras and boarded the ferry to go over to Ocracoke Island. The Hatteras Ferry is free and takes 40 minutes to get to Ocracoke. We always go at this time to buy fresh figs so Grandma can make fig preserve for the winter months.
While visiting we always go to the FIG FAIR. Another day of fun, sweet treats and salty air. We spend the night at Cousin Emma's house. It is always loud and noisy with her six children there. Before heading back home we stop at a bakery named WHEN PIGS FLY. Three friends of Grandma own it and we have lunch while they catch up. My Favorite treat is the Fig Cake. It is yummy!"
I have included the recipe for the Fig Cake...which really is a delicacy from Ocracoke Island. Figs are the only fruit that can grown on the island. Ocracoke is home to 12 varieties of figs. The history of fig tress on Ocracoke dates back at least to the 1700s. Ocracokers have long relied on fig trees as their primary source of fruit.
Ocracoke Island Fig Cake with Buttermilk Glaze
-- For the Fig Cake --
Vegetable shortening, for greasing the pan
2 cups all-purpose flour, plus more for flouring the pan
3 large eggs
1½ cups granulated sugar
1 cup vegetable oil
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp salt
½ cup buttermilk
1 tsp baking soda
1 tsp vanilla extract
1 cup coarsely chopped preserved figs or fig jam
1 cup coarsely chopped pecans or walnuts
-- For the Buttermilk Glaze --
½ cup buttermilk
½ cup granulated sugar
¼ cup (½ stick) butter
1½ tsp cornstarch or all-purpose flour
¼ tsp baking soda1 tsp vanilla extract
◦ To make the cake: Heat the oven to 350° F. Grease and flour a 10-inch tube pan and set aside. In a bowl, beat the eggs well until light yellow and smooth. Add 1½ cups sugar and the oil and continue beating well to make a thick, smooth batter. In small bowl, combine 2 cups flour with the nutmeg, allspice, cinnamon and salt and stir, using a fork, to mix well. Add half of the flour mixture to the egg mixture, stirring with a wooden spoon to blend well. Add half of the flour mixture to the egg mixture, stirring with a wooden spoon to blend well. Add ½ cup buttermilk and mix well.
◦ Dissolve 1 teaspoon baking soda in a little hot water. Add the remaining flour along with the dissolved baking soda and 1 teaspoon vanilla into the buttermilk mixture and stir to mix everything into a fairly smooth batter. Gently stir in the figs and nuts, mixing just until evenly distributed throughout the batter.
◦ Quickly scrape the batter into the prepared pan and bake for 40 to 50 minutes, until the cake is handsomely brown and firm on top, and until a wooden skewer inserted in the center comes out clean. While the cake bakes, prepare the buttermilk glaze and set aside until the cake is done.
◦ To make the glaze: In a medium-size saucepan, combine ½ cup buttermilk, ½ cup sugar, the butter, cornstarch and ¼ teaspoon baking soda. Bring to a gentle boil. Remove at once from the heat, stir well and let cool to room temperature. Add 1 teaspoon vanilla and set aside until the cake is done.
When the cake is done, let it cool in the pan on a wire rack or folded kitchen towel for about 15 minutes. Loosen the cake from the pan gently, running a table knife around the sides of the pan, and then gently turn it out onto the wire rack. Turn the cake top side up and carefully place it on a serving plate or cake stand. Spoon the buttermilk glaze over the warm cake, and let cool completely. Makes 8 to 10 servings.
Source of Recipe From "Southern Cakes" by Nancie McDermott
Links to more recipes for this dense cake that closely resembles the southern Jam Cake.
Well I'm off to have another day filled with lots of creative mischief. Now only one more Whatevers before Fri. :)