Fig Cake 1
Ingredients
1/4 C. butter, softened
1 C. sugar
1 egg
2 C. all-purpose unbleached flour
1/2 tsp. salt
2 tsp. baking powder
1 C. evaporated skim milk
1 tsp. vanilla extract
1/4 tsp. almond extract
1 C. stemmed, chopped fresh figs
Filling
2 C. stemmed, chopped fresh figs
1/4 C. packed dark brown sugar
1/4 C. water
1 Tbsp. lemon juice
Cooking Instructions
Preheat oven to 350 degrees Butter two 8-inch round cake pans. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Into a separate bowl, sift together the flour, salt, and baking powder. Add to the butter mixture alternately with the milk. Fold in vanilla and almond extracts and chopped figs. Pour batter into cake pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out dry. Cool before filling. Combine all filling ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)