Fresh Fig Layer Cake

Cakes

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour, divided
  • 1/3 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/2 cup finely chopped fresh figs
  • Fresh Fig Filling
  • Fig Filling
  • 1 lb. fresh figs, chopped
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 tablespoon lemon juice

Directions

Cream butter; gradually add sugar, beating well. Add egg; beat well. Combine 1 1/2 cups flour, salt, and baking powder; add to cream mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Dredge fresh figs in remaining 1/2 cup flour; fold into batter. Pour into 2 greased and floured 8-inch round cakepans.

Bake at 350 degrees F. 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 cake. Yield: one 2-layer cake.

Fresh Fig Filling:
Combine all ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; cook 30 minutes or until thickened, stirring constantly. Yield: enough for one 2-layer cake.



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Submitted 6/13/05.
Source: Southern Heritage Cakes Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Fresh Fig Layer Cake