Instructions: Preheat oven to 350 degrees. Spray two 8 inch round cake pans with vegetable oil.

In a medium bowl, sift together flour, salt and baking powder. Set aside.

In a large mixing bowl, cream together butter and sugar until fluffy. Add egg and beat well. Add flour mixture alternately with evaporated milk. Fold in vanilla and almond extracts and chopped figs.

Divide batter into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out dry.

To make filling, combine 2 cups figs, brown sugar, water and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

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