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
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.
Yields
1 Servings
