Recipe for cooking fig pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Fig Pound Cake

Sauce
1/2 c. sugar
1 Tbsp. cornstarch
3 Tbsp. fresh lemon juice
2 Tbsp. butter
Grated lemon rind
Salt

Combine sugar, cornstarch and lemon juice in a sm. pan. Cook, stirring constantly, until thick and clear. Remove from heat. Stir in butter, rind and salt to taste. Set aside.

Cake
2 c. all-purpose flour
1/2 c. yellow cornmeal
1/2 tsp. salt
1 c. (2 sticks) butter, softened
1 2/3 c. sugar
5 eggs
2 tsp. vanilla extract or flavoring
1/2 c. milk
1 c. dried Calimyrna figs, chopped
1/2 c. pine nuts

Preheat oven to 350 degrees F. Butter and flour an 8 x 4 x 2-in. loaf pan.

Combine flour, cornmeal and salt in a bowl; stir with a fork to mix well. Put butter in a bowl and beat. Slowly add the sugar; blend well. Add eggs to butter mixture, two at a time, and beat until light. Add flour mixture alternately with vanilla extract or flavoring and milk. Beat until smooth. Stir in figs and nuts. Spoon into greased loaf pan. Bake about 45 mins., or until a wooden pick comes out clean when inserted in the center. Cool on a rack.

Slice thin to serve, with warm Sauce atop slices.