———————————–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. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias