Ocracoke bakers Margaret Garrish, Marie Womac, Frances Kemp, Iva O'Neal, and Etta Spencer all submitted this same recipe for the community cookbook, so you know it's good!

FIG CAKE

• 3 eggs
• 1 1/2 c. sugar
• 1 c. salad (vegetable) oil
• 1/2 c. buttermilk
• 2 c. flour
• 1 tsp. salt
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1 1/2 tsp. baking soda dissolved in 1 Tbsp. warm water
• 1 1/2 tsp. vanilla
• 1 c. fig preserves
• 1 1/2 c. chopped nuts 

Beat 3 eggs; add sugar and oil. After sifting dry ingredients, add to egg mixture alternatively with buttermilk. Add vanilla and fold in figs and nuts. Pour into a greased and floured loaf pan and bake at 325 degrees for 45 minutes, or in a greased and floured bundt pan at 350 degrees just a little longer. You can also add a second cup of fig preserves and bake a little longer, approximately one hour.

You can use this recipe, or one very similar, to enter the Traditional Category in the Ocracoke Fig Cake Bake-Off as part of the Fig Festival!  

Other Ocracoke Fig Cake Recipes can be found in:

• Cafe Atlantic Cookbook
• Ocracoke Eats! Ocracoke School's 4th and 5th grade cookbook
• Back Porch Restaurant Cookbook

 And more!