Fresh Fig Cake

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

Ingredients

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

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
2. In a medium bowl, sift together flour, salt and baking powder. Set aside.
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.
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.
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.