It’s that time of year, the fig tree in the backyard is loaded and the birds are delighted. Being the considerate creatures they are, they’ve left most of the fruit on the lower branches untouched. I made this on Sunday morning – it’s one of those not too sweet cakes that makes it perfectly okay to eat for breakfast!
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh figs
- confectioner’s sugar (optional)
1. Preheat oven to 350º. Grease an 8″ round cake pan. 2. In a small bowl, sift flour, salt, and baking powder. In a medium mixing bowl, cream the butter and sugar, then add the egg and vanilla. Add the flour mixture and evaporated milk in batches, mix until well combined. Fold in chopped figs. 3. Pour batter into cake pan and bake for 30 minutes. Test with a toothpick. Let sit for ten minutes, then turn cake out of pan and let cool on a wire rack. Dust with confectioner’s sugar. Serves six.
