Fresh Fig Cake



  • 1/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup chopped fresh figs
  • 1/4 cup packed brown sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 cups chopped fresh figs
  • Directions

    Preheat oven to 350°. Spray two 8-inch round cake pans with vegetable oil spray.
    In medium bowl, sift together flour, salt and baking powder. Set aside. In large mixing bowl, cream butter with sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs. Divide into prepared cake pans. Bake at 350° for 30 minutes, or until toothpick inserted into center comes out dry.
    To make filling: In saucepan, combine brown sugar, water, lemon juice and 2 cups figs. Bring to boil. Reduce heat to simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
    A moist cake made with fresh figs.


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