Grand Prize Winner Fig Cake Recipes

Steps:

• Sift flour with sugar, soda, and salt. Stir shortening to soften.
• Add flour mixture, 1 cup milk, and vanilla mix until flour is dampened. Then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand.
• Add eggs, melted chocolate and remaining 1/3 cup milk beat 1 minute longer with mixer or 150 strokes by hand.
• Pour into two greased and floured 9 inch layer pans.
• Bake at 350 degrees about 30 minutes, until toothpick inserted in center comes out clean
• Cool 10 minutes in pans, remove from pans and cool thoroughly on racks.
• This cake may also be baked at 350 degrees in three 8 inch layer pans about 30 minutes.

Steps:

• Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
• In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
• Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.