Fresh Fig Cake

This recipe makes a moist layer cake that's delicious on its own or with whipped cream.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 370 Calories

Ingredients

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

Recipe Instructions

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.