Get­ting Grilled — Nan’s Old Fash­ioned Fig and Prune Cake

The Gulf News (Port aux Basques) - - Editorial - Terry Bursey

Happy Hol­i­days! This edi­tion of Get­ting Grilled is a spe­cial one for me. I get to in­tro­duce the great­est woman on Earth. She’s the an­gel who raised me from two years old and in many ways still guides me to this day. Please wel­come my grand­mother, Han­nah Bursey with our very old fam­ily recipe for Christ­mas Prune and Fig Cake.

Food Dude: Wel­come, Nan. Nan: Thank you. (smiles) FD: So, what do you have for my fine read­ers to­day?

N: This is our fam­ily recipe for old fash­ioned Christ­mas prune and fig cake.

FD: As a mil­len­nial, that sounds gross. As a New­found­lan­der, this sounds de­li­cious.

N: What are ya get­ting’ on with now?

FD: Never mind. Out of cu­rios­ity, how old is our recipe?

N: Five gen­er­a­tions of women passed down this recipe and now I sup­pose one Nan’s Old Fash­ioned Fig and Prune Cake

gen­er­a­tion for a man. (gig­gles)

FD: Gotta love that new­fan­gled so­cial equality. Tell us a bit about it?

N: Well, we never had no cher­ries, dates or mixed fruits. Never even heard of any of it back then. Our cakes were al­ways de­li­cious though. We made them in an old wood stove oven and used iron cake pots.

FD: Did you make them a lot grow­ing up?

N: Oh yes, and we al­ways made enough for two cakes. By the time Santa Claus got his piece with a glass of goat’s milk and the mum­mers got their share with a glass of syrup, at least one cake was gone. FD: I sup­pose mum­mer­ing was still on the go back then. N: Oh good­ness, yes! They would come by the dozens and al­ways knew what house to go to to get the best cake.

FD: Was our house that house?

N: (laughs) Yes it was. In Dover, or Welling­ton as it used to be called, it was al­ways the best cake.

FD: Can I still pub­lish the recipe? You know, even though it’s giv­ing away the best cake?

N: That’s what it’s for sure, to be give away. Add all wet in­gre­di­ents to the well and mix un­til smooth. Grease two cake pans and di­vide the bat­ter evenly into both. Bake for 1 ½ - 2 hours.

FD: Out of cu­rios­ity, Nan. Can this cake be com­bined with any sauces to help us mil­lenials choke it down?

N: You tor­ment. Yes she can go with any­thing from cus­tard, a caramel sauce or any­thing in be­tween. It’s good to try new things with food and be cre­ative.

FD: A woman af­ter my own heart. Thank you, Nan. I loves ya all the world.

N: I loves you too, M’love. Merry Christ­mas and Happy Hol­i­days!

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