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Fig Cake


1 1/2 cup sugar
3/4 cup butter
1 cup milk
4 egg whites, beaten
1 1/2 cups chopped figs
1 teaspoon cinnamon
1 tablespoon molasses
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon lemon flavoring


Cream sugar and butter. Add milk. Sift flour. Measure, sift with salt and baking powder. Add one-half of flour mixture to sugar and butter. Fold in stiffly beaten egg whites and stir in remainder of flour and flavoring.

Take out one-third of this mixture.

To the remaining two-thirds, add molasses, cinnamon and figs, which have been dredged in tow tablespoons of the flour.

Pour into well-oiled, slightly floured tube pan. Swirl the remaining one-third light-colored mixture into the dark-colored mixture.

Bake at 350 degrees F. for about 55 minutes.

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