Place butter in a 2 cup measure. Microwave at high (100%) until melted, 45 seconds to 1 minute. Stir in brown sugar. Microwave at medium (50%) until hot and bubbly, 1 1/2 to 2 minutes, stirring once during cooking time. Pour into a 9 inch microwave ring mold. Snip stems from figs. Cut into bite size pieces. Sprinkle on top of hot syrup mixture. Sprinkle cherries on top of figs. Set aside. In a medium size bowl, beat eggs with sugar until light and fluffy. Add milk and vanilla Fold in dry ingredient& Pour into ring mold. Microwave at medium high (70%) until cake springs back at light touch, 7 to 9 minutes. Let stand 5 minutes. Loosen sides with spatula, turn out on plate. Serve warm with whipped cream. Recipe by: email@example.com Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary"
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|Serving Size: 1 Serving (1908g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1505 (26%)|
|Amt Per Serving||% DV|
|Total Fat 167.2g||223 %|
|Saturated Fat 53.9g||269 %|
|Monounsaturated Fat 64.5g|
|Polyunsanturated Fat 31.5g|
|Cholesterol 3272.3mg||1007 %|
|Sodium 1521.4mg||52 %|
|Potassium 1902.5mg||50 %|
|Total Carbohydrate 972.1g||286 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 962.7g|
|Protein 113.5g||162 %|
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Calories per serving: 5732
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