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Raspberry, Orange Fig Cake

Raspberry, Orange Fig Cake

Ingredients

1-1/2 cups cane sugar
3 large eggs
1 stick unsalted butter, melted
6 tablespoons orange juice
1-1/2 cups all-purpose flour
1-1/2 tablespoons orange zest, finely grated (about 1 orange)
1 cup whole raspberries
4 whole figs, cut into eighths
  Confectioners' sugar, for dusting

Cooking Instructions

Preheat oven to 350 F. Generously butter and flour a 9-inch springform pan.

In a mixing bowl, beat together sugar and eggs with a stand or hand mixer on high for 2 to 3 minutes until light in color and fluffy. Add butter and zest and stir to combine. With mixer on low, alternately add flour and lime juice until just combined.

Pour the batter into prepared pan. Gently press raspberries and figs into batter. Bake cake in preheated oven for 60 to 75 minutes, until cake tester inserted near the center comes out clean.

Transfer to cooling rack, and allow cake to cool in the pan. When ready to serve, run a knife around the edge of the cake, and then release the spring form. Dust with confectioner's sugar. Cut into wedges and serve. Makes 1, 9-inch cake.

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