Directions:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.
- Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.
- To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1474.35 Kcal (6173 kJ) | ||
| Calories from fat | 328.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.51g | 56% | |
|---|---|---|---|
| Cholesterol | 179.39mg | 60% | |
| Sodium | 769.6mg | 32% | |
| Potassium | 1929.92mg | 41% | |
| Total Carbs | 265.36g | 88% | |
| Sugars | 142.76g | 571% | |
| Dietary Fiber | 14.5g | 58% | |
| Protein | 28.01g | 56% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.4mg | 13% | |
| Calcium | 735mg | 73% | |
| Amount Per 100 g | |||
| Calories | 186.36 Kcal (780 kJ) | ||
| Calories from fat | 41.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 56% | |
|---|---|---|---|
| Cholesterol | 22.67mg | 60% | |
| Sodium | 97.28mg | 32% | |
| Potassium | 243.95mg | 41% | |
| Total Carbs | 33.54g | 88% | |
| Sugars | 18.05g | 571% | |
| Dietary Fiber | 1.83g | 58% | |
| Protein | 3.54g | 56% | |
| Vitamin C | 1.6mg | 21% | |
| Iron | 0.3mg | 13% | |
| Calcium | 92.9mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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