Directions:
- Cream butter; gradually add sugar, beating well. Add egg; beat well. Combine 1 1/2 cups flour, salt, and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Dredge figs in remaining 1/2 cup flour; fold into batter.
- Pour into 2 greased and floured 8 - inch round cake pans. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely. Spread Fresh Fig Filling between layers and on top and sides of cooled cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2434.06 Kcal (10191 kJ) | ||
| Calories from fat | 889.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.84g | 152% | |
|---|---|---|---|
| Cholesterol | 412.61mg | 138% | |
| Sodium | 1358.19mg | 57% | |
| Potassium | 2024.76mg | 43% | |
| Total Carbs | 349.87g | 117% | |
| Sugars | 148.78g | 595% | |
| Dietary Fiber | 11.25g | 45% | |
| Protein | 40.39g | 81% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 4.2mg | 23% | |
| Calcium | 864.8mg | 86% | |
| Amount Per 100 g | |||
| Calories | 269.31 Kcal (1128 kJ) | ||
| Calories from fat | 98.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 152% | |
|---|---|---|---|
| Cholesterol | 45.65mg | 138% | |
| Sodium | 150.28mg | 57% | |
| Potassium | 224.03mg | 43% | |
| Total Carbs | 38.71g | 117% | |
| Sugars | 16.46g | 595% | |
| Dietary Fiber | 1.24g | 45% | |
| Protein | 4.47g | 81% | |
| Vitamin C | 0.3mg | 4% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.5mg | 23% | |
| Calcium | 95.7mg | 86% | |
* 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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