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Name: Upside Down Fig Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Sugar; 1 ts Baking Powder; 1/4 c milk; 3 Maraschino cherries; chopped; 1/2 c Brown sugar; 3 Eggs; 1/4 c Butter or margarine; 6 California dried figs; 1 ts Vanilla; 1 c Flour; 1/4 ts Salt

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INGREDIENTS

1 c Sugar
1 ts Baking Powder
1/4 c milk
3 Maraschino cherries; chopped
1/2 c Brown sugar
3 Eggs
1/4 c Butter or margarine
6 California dried figs
1 ts Vanilla
1 c Flour
1/4 ts Salt

Servings

INSTRUCTIONS

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: diane@keyway.net Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary" on Nov 7, 1997

NOTES

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Upside Down Fig Cake

1 c Sugar
1 ts Baking Powder
1/4 c milk
3 Maraschino cherries; chopped
1/2 c Brown sugar
3 Eggs
1/4 c Butter or margarine
6 California dried figs
1 ts Vanilla
1 c Flour
1/4 ts Salt

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: diane@keyway.net    Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary"  <diane@keyway.net> on Nov 7, 1997

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Nutrition

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Serving Size: 1 Serving (1908g)
Recipe Makes: 1 Servings

Calories: 5732
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5732

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