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Fig Cake

Makes 1 (8-inch) cake.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 2 - Tablespoons butter
  • 3 - eggs
  • 1-1/2 - cups sugar
  • 2 - cups flours, sifted
  • 2 teaspoon baking powder
  • 1 - cup cream
  • 1 - teaspoon vanilla or lemon extract
  • Pinch of salt

Filling

  • 1/2 - pound chopped figs
  • 1/4 - cup water
  • 1/2 - cup sugar

Directions

Preheat oven to 350 F.  Grease & flour 2 8-inch cake pans.

  1. Cream butter, egg yolks, and sugar.  Sift in flour and baking powder, alternately adding cream.

  2. Add vanilla, fold in stiffly beaten egg whites and salt.  Bake for 30 minutes.  Cool.

  3. Steam figs in a little water until soft.  If you used lemon flavoring in the cake, add a little lemon juice to the figs as they cook.

  4. When the water is cooked away the figs should be soft enough to chop or mash.  Smooth to a paste with the sugar and spread between layers of cake.

  5. Dust top with confectioners' sugar.

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