Time Period: 1980-1999
I wasn't aware there was a place in America that figs proliferate, but you learn something new every day. Ocracoke Island lies off the coast of North Carolina, and holds an annual fig festival to celebrate their local export. Apparently, the weather conditions there make figs very happy, but once they're harvested, they don't keep well, so they've got to be eaten or preserved quickly. So, when I was looking for a recipe to make for Christmas, I decided to veer away from a traditional fruitcake, but still wanted something seasonal. A cake that incorporated fig preserves sounded perfect, and I decided to whip up a batch of my family's lemon curd to accompany it.
Happily, everything came together. The cake is not a complex one; toasting and chopping the pecans was the most time-consuming step, and even that is quick if you've got a food processor. The final product is quite tasty, though adding whipped cream or the aforementioned lemon curd is highly recommended for a burst of extra texture and flavor. It was a very nice finale to our holiday meal, and we're still snacking on it a couple of days later.
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