Description
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Ingredients
- ¼ cup butter, softened
- 1 cup white sugar
- 1 egg
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup fat-free evaporated milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup chopped fresh figs
- 2 cups chopped fresh figs
- ¼ cup packed brown sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl
- sift together flour
- salt and baking powder. Set aside.
- 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.
- 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.
- 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.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 8