This recipe makes a moist, though somewhat dense, cake. The batter is as easy to create as anything out of a box--in other words, very easy! So that's good if you have lots of figs and not much time.
We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Amazingly good with your morning coffee.
Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) with a little of the evapourated milk before blending the figs with the batter. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Again, it's a good recipe, wonderfully sweet and satisfying!
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This recipe makes a moist, though somewhat dense, cake. The batter is as easy to create as...