-----------------------------------BATTER----------------------------------- 1/2 c Shortening

1/2 c Sugar

1/2 ts Vanilla

1 Egg

1 1/2 c All-purpose flour

1/2 ts Salt

1 1/2 ts Baking powder

1/2 c Milk

----------------------------------FILLING---------------------------------- 1/2 c California dried figs

-- (chopped fine) 1/4 c Chopped walnuts

1/2 c Brown sugar

1/4 c Butter; melted

1 tb Cinnamon

BATTER: Cream shortening, add sugar and vanilla and cream thoroughly. Add beaten egg and mix thoroughly. Sift dry ingredients, and add alternately with milk. Spread half the batter in greased 8-inch cake pan. Cover with fig filling and add remaining batter. BAke 45 minutes at 350 F. FILLING: Rinse figs with hot water, then chop fine. Blend with remaining ingredients for coffee-cake filling. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias