Ingredients:

• 1 ½ cups sugar
• ¾ cup butter
• 1 cup milk
• 4 egg whites stiffly beaten
• 2 cups fresh chopped figs dredged in 2 tablespoons of extra flour
• 1 tablespoons molasses
• 3 cups flour
• ½ teaspoon salt
• 4 teaspoons baking powder
• 1 teaspoon lemon zest
• 1 teaspoons cinnamon

Instructions:

1. Oil and flour a tube pan or bundt pan.
2. Cream the sugar and butter.  When a pale yellow color add the milk.
3. Sift the flour, salt, baking powder.
4. Add half of the sifted flour mixture and mix well.  Fold in beaten egg whites, remainder of flour and the lemon zest.
5. Set aside 1/3 of the above mixture as the ‘white’ batter.
6. To the other 2/3 batter, add the molasses, chopped figs dredged in flour and cinnamon.
7. Fill baking pan with alternate scoops of dark and light batter.  Once full, tap pan to get all bubbles out.
8. Bake at 375 about 55 minutes.