10 California dried figs 3 tb Shortening; melted
— (stewed and drained) 1 1/2 c Sifted all-purpose flour
2 Eggs 1/2 ts Salt
1/2 c Sugar 2 ts Baking powder
1/2 c Milk
TOPPING
1/2 c Brown sugar 3 tb Butter or margarine; melted
1 tb Flour Chopped walnut meats
1 ts Cinnamon — (if desired)
Snip stems from figs, cut them into small bits. Combine figs, eggs,
sugar, milk, shortening. Beat together until well mixed. Sift
flour, measure and sift again with salt and baking powder.
Add to first mixture, stir until just mixed. Place paper baking cups
into muffin tins. Spoon batter into cups, filling them half full.
Sprinkle with topping. Bake in moderately hot oven (375 F.) for
about 15 minutes or until light brown and firm to touch.
Yields
16 cakes
