Upside Down Fig Cake

Course : Desserts
Serves: 1
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1/4 Cup butter or margarine
1/2 Cup brown sugar
6 Whole California dried figs
3 Whole Maraschino cherries -- chopped
3 large eggs
1 Cup sugar
1/4 Cup milk
1 Teaspoon vanilla
1 cup flour
1 Teaspoon baking powder
1/4 Teaspoon salt

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.

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