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Ingredients

¼ cup butter, softened 1 cup white sugar 1 egg 2 cups all-purpose flour ½ teaspoon salt 2 teaspoons baking powder 1 cup fat-free evaporated milk 1 teaspoon vanilla extract ¼ teaspoon almond extract 1 cup chopped fresh figs 2 cups chopped fresh figs ¼ cup packed brown sugar ¼ cup water 1 tablespoon lemon juice

Nutrition Info

370.2 calories carbohydrate: 71.7 g cholesterol: 39.8 mg fat: 6.9 g fiber: 2.6 g protein: 7 g saturatedFat: 4 g servingSize: - sodium: 357.1 mg sugar: 45.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees 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 1 cup chopped figs.
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.
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.

1 8-inch layer cake

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.