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   Figgy Peanut Cake 

3/4 cup butter or margarine, softened
1/3 cup peanut butter
1 cup sugar
5 eggs
3 cups all-purpose flour
1 Tbsp. baking power
1/2 tsp. salt
1 cup milk
1 pkg. (9 oz.) dried California figs, stems removed and coarsely chopped
1/2 cup all-purpose flour
3/4 cup peanuts

   This very versatile cake can star as a mid-morning snack or as a dessert for any special or everyday occasion. Peanuts and peanut butter add delicious flavor and satisfying crunch. The figs add their rich taste and texture.

   Preheat oven to 350 degrees. In large mixing bowl, with mixer, cream butter and peanut butter at high speed until light and fluffy, about 2 minutes. Add sugar and beat at high speed for 2 minutes. Add eggs and beat until light and fluffy, about 3 minutes. In medium bowl, stir together the 3 cups flour, baking powder, and salt. Add half of the dry ingredients to the creamed mixture and beat at medium speed until blended. Add half the milk to the creamed mixture and beat until blended. Add remaining dry ingredients and beat until blended, then add remaining milk. In small bowl, toss together chopped figs with the 1/2 cup flour. Add to batter along with peanuts and beat just until blended. Turn batter into sprayed, oiled, or nonstick 10-inch tube pan. Bake until cake tester or thin metal or bamboo skewer comes out clean, about 55 to 60 minutes. Makes 1 (10-inch) tube cake.

 


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