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Post by ellise on Jul 16, 2005 3:34:33 GMT 10
1/4 cup butter, softened 1 cup white sugar 1 egg 2 cups all-purpose flour 1/2 tsp salt 2 tsp baking powder 1 cup evaporated milk 1 tsp vanilla extract 1/4 tsp almond extract 1 cup chopped fresh figs 1/4 cup packed brown sugar 1/4 cup water 2 cups chopped fresh figs 1 Tbsp lemon juice Preheat oven to 350° F (175° C). Spray two 8-inch round cake pans with vegetable oil spray. In a medium bowl, sift together flour, salt and baking powder. Set aside. 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 chopped figs. Divide into two prepared 8 inch round cake pans. Bake for 30 minutes, or until cake tests done.
To make the filling: In a saucepan, combine 2 cups 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 layers of cake and on top
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