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Fresh Fig Cake
Prep
40 mins
Cook
30 mins
Servings
8
Difficulty
Hard
Ingredients
- 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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