Instructions: OATS (Step one): Bring the juice to a boil in a medium-size saucepan over moderately-high heat. Stir in the salt and oats. Cover; reduce the heat to lowest setting and simmer for 5 minutes. Turn off heat and let stand until cool (about 15 minutes).

DRY INGREDIENTS (Step two): Meanwhile, quarter the figs. Put the figs, along with the sugar, flour, baking soda, cinnamon, and nutmeg into the bowl of a food processor. Pulse until the figs are coarsely chopped and there are no lumps in the sugar. Set aside.

Preheat oven to 350F. Spray an 8x8-inch baking pan.

CAKE (Step three): Add the oil, applesauce, egg and vanilla to the oats in the saucepan. Mix until combined. Add the flour mixture, and stir just until moistened.

Spread the batter in the prepared pan. Sprinkle chopped nuts across the top (optional). Bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool.

Serving Ideas : The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing.

NOTES : Taste test 01/17/01: Wonderful taste with great texture. Moist yet light. Aromatic. We did know that we were eating a reduced fat applesauce cake (almost too sweet!), but it wasnt the first impression. Since large eggs are often bigger than 1/4-cup each, I buy medium eggs and add liquid egg substitute to measure. We used light brown sugar and added the walnut topping. Variations: Try this cake with other dried fruit: especially those that are not as sweet as raisins or figs. Replace vanilla extract with rum or brandy extract or omit it (it was not in Alstons recipe). We baked it for 38 minutes.

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