| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
California |
Breads, Cakes, Quick |
1 |
8" cake |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 1/2 |
t |
Vanilla |
| 1 |
|
Egg |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
t |
Salt |
| 1 1/2 |
t |
Baking powder |
| 1/2 |
c |
Milk |
| 1/2 |
c |
California dried figs |
|
|
chopped fine |
| 1/4 |
c |
Chopped walnuts |
| 1/2 |
c |
Brown sugar |
| 1/4 |
c |
Butter, melted |
| 1 |
T |
Cinnamon |
INSTRUCTIONS
BATTER: Cream shortening, add sugar and vanilla and cream thoroughly.
Add beaten egg and mix thoroughly. Sift dry ingredients, and add
alternately with milk. Spread half the batter in greased 8-inch cake
pan. Cover with fig filling and add remaining batter. BAke 45 minutes
at 350 F. FILLING: Rinse figs with hot water, then chop fine. Blend
with remaining ingredients for coffee-cake filling. Source: 48 Family
Favorites with California Figs Reprinted with the permission of The
California Fig Advisory Board Electronic format courtesy of Karen
Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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