Fresh Fig Cake

Name: Fresh Fig Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: ¼ cup butter, softened ¼ cup butter, softened; 1 cup white sugar 1 cup white sugar; 1 egg 1 egg; 2 cups all-purpose flour 2 cups all-purpose flour; ½ teaspoon salt ½ teaspoon salt; 2 teaspoons baking powder 2 teaspoons baking powder; 1 cup fat-free evaporated milk 1 cup fat-free evaporated milk; 1 teaspoon vanilla extract 1 teaspoon vanilla extract; ¼ teaspoon almond extract ¼ teaspoon almond extract; 1 cup chopped fresh figs 1 cup chopped fresh figs; 2 cups chopped fresh figs 2 cups chopped fresh figs; ¼ cup packed brown sugar ¼ cup packed brown sugar; ¼ cup water ¼ cup water; 1 tablespoon lemon juice 1 tablespoon lemon juice

Prep: 40 minsCook: 30 mins

Prep

40 mins

Cook

30 mins

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

¼ cup butter, softened¼ cup butter, softened
11 cup white sugar
11 egg
22 cups all-purpose flour
½ teaspoon salt½ teaspoon salt
22 teaspoons baking powder
11 cup fat-free evaporated milk
11 teaspoon vanilla extract
¼ teaspoon almond extract¼ teaspoon almond extract
11 cup chopped fresh figs
22 cups chopped fresh figs
¼ cup packed brown sugar¼ cup packed brown sugar
¼ cup water¼ cup water
11 tablespoon lemon juice

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
2
In a medium bowl, sift together flour, salt and baking powder. Set aside.
3
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
4
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
5
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

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