-BATTER-
1/2 c Shortening
1/2 c Sugar
1/2 ts Vanilla
1 Egg
1 1/2 c All-purpose flour
1/2 ts Salt
1 1/2 ts Baking powder
1/2 c Milk
FILLING
1/2 c California dried figs
— (chopped fine)
1/4 c Chopped walnuts
1/2 c Brown sugar
1/4 c Butter; melted
1 tb Cinnamon
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.
Yields
1 8″ cake
