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Fresh Fig Layer Cake

Yield one 2-layer cake


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour, divided
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/2 cup finely chopped fresh figs
  • Fresh Fig Filling

How to Make It

  1. Cream butter; gradually add sugar, beating well. Add egg; beat well. Combine 1 1/2 cups flour, salt, and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Dredge figs in remaining 1/2 cup flour; fold into batter.

  2. Pour into 2 greased and floured 8 - inch round cake pans. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely. Spread Fresh Fig Filling between layers and on top and sides of cooled cake.

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