Follonico Fig Cake

• 1 pound dried figs
• 1 cup water
• 6 ounces butter at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cream

1. Make a fig puree.
2. Coarsely chop figs and combine with water in a saucepan.
3. Bring to a boil.
4. Cover, remove from heat and let stand for 30 minutes.
5. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
6. Cream the butter and the sugar.
7. Add eggs and vanilla and mix thoroughly.
8. Add fig puree and mix well.
9. Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
10. Butter and flour a bundt-cake pan.
11. Pour in fig batter.
12. Bang the pan several times to settle.
13. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean.
14. Cool the cake on a rack and turn it out.

figs, water, butter, sugar, eggs, vanilla, flour, baking soda, salt, cream

Taken from cooking.nytimes.com/recipes/5118 (may not work)