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