Issue Date: September, 2009
Serves: Serves 8 to 10
Pairings:
Courtesy of:

Louisiana Cookin

Ingredients:

• 2 cups granulated sugar
• 2 sticks unsalted butter
• 1 cup whole milk
• 2 cups  figs, chopped (fresh or dried?)
• 1/4 lemon, zested
• 1/2 teaspoon cinnamon
• 3 tablespoons Steen’s Cane Syrup
• 1 teaspoon vanilla extract
• 3 cups flour
• 1/2 teaspoon salt
• 2 tablespoons baking powder
• 4 each egg whites (Grade A, large)

Instructions:

Preheat the oven to 375°F. Using a stand mixer, cream sugar and butter together. Once a light and fluffy texture is achieved, mix in milk, figs, lemon zest, cinnamon, cane syrup and vanilla. 
In another bowl, sift together flour, salt and baking powder. Fold by hand into above mixture. 
In another bowl, using a wire whisk, whip the egg whites to stiff peaks. Fold egg whites into the batter. Spray a Bundt cake pan with a generous amount of nonstick vegetable spray to coat entirely. Fill the pan with batter and bake in preheated oven for 35 to 40 minutes, or until golden brown.

Chef’s Note: 

When folding in the whipped egg whites, make sure you do it by adding a third of the egg whites at a time so that they don’t deflate. The care that you give the egg whites will result in creating a light and airy texture in the cake