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Fresh Fig Cake

Reviewed: Sep. 14, 2010
When I made this recipe, I used slightly more figs than called for, substituted one vanilla bean for the extract and baked it in a Bundt pan for about 40 minutes. I dusted the outside with powdered sugar before serving, and the cake was gone within a day! This is a great recipe, especially if you prefer a lightly sweetened cake. The texture was light and the fresh figs were the star of the show! I highly recommend it!
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