Fig Spice Cake

• 1 lb. dried figs (16 figs)
• 1/2 c. fig juice
• 1/2 c. sour milk
• 1 c. sugar
• 1/2 c. butter
• 2 eggs
• 2 c. cake flour
• 1 tsp. any baking powder
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/2 tsp. soda
• 1 tsp. vanilla
• 1 c. broken nut meats or raisins

1. Stew figs.
2. Preserved figs, well drained, may be substituted in which case add 1 teaspoonful lemon juice.
3. Cool, drain, then cut the figs into 1/4-inch cubes.
4. Measure, packing rather closely, 2 cupfuls of figs.
5. Combine fig juice and sour milk.
6. Sift before measuring sugar.
7. Beat butter until soft.
8. Add the sugar gradually. Blend these ingredients until they are very light and creamy.
9. Beat eggs in one at a time.

dried figs, fig juice, sour milk, sugar, butter, eggs, cake flour, baking powder, salt, cinnamon, cloves, soda, vanilla, broken nut meats

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533698 (may not work)