Ingredients
- 1 egg
- 1 1/2 c all purpose flour
- 1/2 c milk
- 1/2 c brown sugar
- 1/2 c sugar
- 1/2 c shortening
- 1/2 c california figs (dried)
- 1/4 c butter
- 1/4 c walnuts (chopped)
- 1 tb cinnamon
- 1 1/2 ts baking powder
- 1/2 ts vanilla
- 1/2 ts salt
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.