Fig Brownie Cake

Rich and chocolatey, this dessert has a fruity twist. The figs and spices give it a holiday flair. Serve with a scoop of vanilla ice cream.

Serves 6-8.

Ingredients:

• 1 1/2 c dry figs, stemmed and finely chopped
• 1 egg
• 1/2 tsp vanilla extract
• 4 Tbsp margarine or butter
• 1/2 c white sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 c all purpose flour
• 1/4 c cocoa powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1/2 c walnuts, chopped

Directions:

1. Place chopped figs and 2 cups of water in a small saucepan.
2. Bring to a boil over medium heat and boil ten minutes.
3. Cool, reserving 1/2 cup of cooking liquid.
4. Preheat oven to 350 degrees F. and grease an 8-inch round cake pan.
5. In a large bowl, cream margarine and sugar together; add eggs, vanilla and the reserved half-cup of fig cooking liquid.
6. In medium bowl, blend sugar, cinnamon, nutmeg, flour, cocoa powder, baking soda and salt together.
7. Add these dry ingredients to the wet ingredients and blend.
8. Fold in the boiled figs.
9. Spread evenly in the prepared pan.
10. Bake for 35 minutes, or until an inch around the edges are set. (Center will be slightly softer than outside edges.)
11. Cool in pan. The cake will fall a bit, as most brownie recipes do.
12. Serve warm or cold with a scoop of vanilla ice cream.