Fresh Fig Cake

• 1/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup fat-free evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup chopped fresh figs
• 2 cups chopped fresh figs
• 1/4 cup packed brown sugar
• 1/4 cup water
• 1 tablespoon lemon juice

1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
2. In a medium bowl, sift together flour, salt and baking powder. Set aside.
3. 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 1 cup chopped figs.
4. Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
5. To make the filling: In a saucepan, combine 2 cups chopped 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 cooled cake layers and on top.

butter, white sugar, egg, flour, salt, baking powder, milk, vanilla, almond extract, fresh figs, fresh figs, brown sugar, water, lemon juice

Taken from www.allrecipes.com/recipe/8290/fresh-fig-cake/ (may not work)