Fig and Apricot Mini-Bundt Cakes

Absolutely delicious and unique.

¾ cup sugar

¾ cup buttermilk

¼ cup vegetable oil

¼ cup unsweetened applesauce

¼ cup chopped crystallized ginger (1 ½ oz)

1 egg

1 ½ cup all-purpose flour

¾ tsp baking powder

¾ tsp baking soda

½ tsp salt

8 oz. figs, stemmed and chopped

2/3 cup dried apricots, sliced in thin strips (3 oz)

1/3 cup brown sugar

2 TBSP butter, melted

Preheat oven to 350 degrees F. Coat bundt pan designed for

individual servings (6 individual cups) with vegetable cooking spray.

In large bowl, beat sugar buttermilk, oil, applesauce, ginger and egg.

In a separate bowl, combine flour, baking powder, baking soda and

salt; add to sugar mixture and beat well. Stir in chopped figs.

Combine apricots, brown sugar and butter; spoon mixture evenly on

bottom of mini-bundt cups. Pour batter over apricots, filling each cup

to ¼ inch below rim. Bake 20 minutes until golden brown and a tooth-

pick inserted comes out clean. Cool in pan 2 minutes; turn out onto

wire rack to cool completely.

Makes 6 small bundt cakes.

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