Preparation / Directions:
Place butter in a 2 cup measure. Microwave at high (100%) until melted, 45
seconds to 1 minute. Stir in brown sugar. Microwave at medium (50%) until
hot and bubbly, 1 1/2 to 2 minutes, stirring once during cooking time. Pour
into a 9 inch microwave ring mold.
Snip stems from figs. Cut into bite size pieces. Sprinkle on top of hot
syrup mixture. Sprinkle cherries on top of figs. Set aside.
In a medium size bowl, beat eggs with sugar until light and fluffy. Add
milk and vanilla Fold in dry ingredientand Pour into ring mold.
Microwave at medium high (70%) until cake springs back at light touch, 7 to
9 minutes. Let stand 5 minutes. Loosen sides with spatula, turn out on
plate. Serve warm with whipped cream.