This was a banner summer for figs at Serenbe. I have 3 bushes at the Inn and 1 in my backyard and they were continually bountiful for weeks. So like all good Southern ladies when one has baskets full of fruit, one makes preserves. Then the question becomes, what else could I do with my figs?

I had used preserves before to make a cake and thought that figs might make a great base for one. So after some research and some tweaking of the ingredients by Joy-my head cook, we came up with a recipe for Fig Cake that is delicious. The cake is moist and holds that moistness for days.

The Atlanta Journal Constitution (click to see article) Food section recently wrote a story on me and my culinary heritage. One of their requests was they wanted 3 recipes of mine that had not been published. The Fig Cake is one of those recipes.

On the day of the photography shoot, I was photographed in a field of sweet potato greens at Serenbe Farms with Paige- our farm manager. Then we went back to the Farmhouse kitchen and shot pictures of me cooking and  styling the food of the recipes I had given the paper.

As Joy is one of the best bakers I know, she had baked the cake for me the day before the shoot. And when I sliced into it, I could see the mouths surrounding me salivating in anticipation of that first bite. I do believe everyone swooned. It is really one of the most delicious old fashioned cakes I have ever tasted.

I hope you’ll come taste it for yourself at The Farmhouse this weekend!



**photo from AJC Bob Andres, bandres@ajc.com