1 cupful sugar
3 eggs
1 cupful milk
2 teaspoonfuls powdered cinnamon
3 cupfuls flour
1/2 cupful Crisco
3 teaspoonfuls baking powder
1/2 teaspoonful salt
1 teaspoonful vanilla extract
1/2 teaspoonful grated nutmeg
1 cupful shredded figs
Wash and dry figs then shred them. Cream Crisco and sugar together,
add eggs well beaten, and beat five minutes. Sift dry ingredients, and
add to first mixture alternately with milk. Add figs and flavorings
and turn into Criscoed and floured cake tin. Bake one hour in moderate
oven.
Sufficient for one small cake.