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