| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | Desserts, Microwave | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/2 | c | Brown sugar |
| 6 | California dried figs | |
| 3 | Maraschino cherries; chopped | |
| 3 | Eggs | |
| 1 | c | Sugar |
| 1/4 | c | Milk |
| 1 | ts | Vanilla |
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
Place butter in a 2 cup measure. Microwave at high (100%) until melted, 45 seconds to 1 minute. Stir in brown sugar. Microwave at medium (50%) until hot and bubbly, 1 1/2 to 2 minutes, stirring once during cooking time. Pour into a 9 inch microwave ring mold. Snip stems from figs. Cut into bite size pieces. Sprinkle on top of hot syrup mixture. Sprinkle cherries on top of figs. Set aside. In a medium size bowl, beat eggs with sugar until light and fluffy. Add milk and vanilla Fold in dry ingredient& Pour into ring mold. Microwave at medium high (70%) until cake springs back at light touch, 7 to 9 minutes. Let stand 5 minutes. Loosen sides with spatula, turn out on plate. Serve warm with whipped cream. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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