Fresh Fig Cake

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

Step: 2

In a medium bowl, sift together flour, salt and baking powder. Set aside.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 370 calories; protein 7g; carbohydrates 71.7g; fat 6.9g; cholesterol 39.8mg; sodium 357.1mg.