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
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.