Ocracoke Island Fig Cake The recipe that made this local favorite a legend
No matter who you talk with on Ocracoke Island, everyone credits Margaret Garrish as the person who created the now-famous Fig Cake sometime in the early '60s. The story goes that she was mixing up a cake one day when she discovered she was out of dates, a key ingredient. She decided to substitute fig preserves. Until then, fig preserves had been used as a topping between layers of plain cake. Garrish’s addition of the fig preserves to the batter kicked it up a notch when it came to the cake’s flavor and moistness. Try your hand at making this legend, which locals say tastes similar to a spice cake.
- 1 cup salad oil
- 1½ cup sugar
- 3 eggs
- 1 teaspoon baking soda, dissolved in a little hot water
- 2 cups flour
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla
- 1 cup preserved figs, chopped (chopped dates may be substituted for figs)
- 1 cup chopped nuts
Beat 3 eggs; add sugar and oil.
After sifting dry ingredients, add to egg mixture alternately with buttermilk.
Add vanilla and fold in figs and nuts.
Pour into greased oblong pan and bake at 325 degrees for 45 minutes to 1 hour, or in a well-greased tube or bundt pan at 350 degrees just a little longer.