This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Ingredients
- butter: 0.25 cup (softened)
- white sugar: 1 cup
- egg: 1 piece
- all-purpose flour: 2 cups
- salt: 0.5 tsp
- baking powder: 2 tsp
- fat-free evaporated milk: 1 cup
- vanilla extract: 1 tsp
- almond extract: 0.25 tsp
- fresh figs: 1 cup (chopped)
- fresh figs: 2 cups (chopped)
- packed brown sugar: 0.25 cup
- water: 0.25 cup
- lemon juice: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
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In a medium bowl, sift together flour, salt and baking powder. Set aside.
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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.
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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.
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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.
