Upside down fig cake

Yield: 1 Servings

Measure Ingredient
¼ cup Butter or margarine
½ cup Brown sugar
6 \N California dried figs
3 \N Maraschino cherries; chopped
3 \N Eggs
1 cup Sugar
¼ cup Milk
1 teaspoon Vanilla
1 cup Flour
1 teaspoon Baking powder
¼ teaspoon 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, 1½ 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@...

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

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