This is a fig version of a fruit butter cake that came from my British mother-in-law who makes it with prunes.The original prune version tasted so delicious, so I looked for a good fruit substitute in Japan, and found figs to be the perfect fit!Since fresh fruit is used to bake this cake, it is also delicious on the day it is baked.The cake becomes more moist the next day, adding another level of delight. Recipe by spitze

Also known as depression cake. It uses all pantry ingredients (no butter, eggs or milk), so it's perfect for the current time. It's easy and quick to make, but still perfectly moist and indulgent. Recipe adapted from: sugarspunrun.com.

I love making chocolate cake but, this one is a box cake but, l make it taste so good.#12 Plates

I made this cake imagining a cake which was made in a cartoon on Valentine. If you know what I am talking about, please give it a try.The amount of sugar for the pound cake is for the cake to be slightly sweetened. Adjust the amount to your liking If you make a cut in the dough before baking the cake, the cake would be baked nicely. Please make the time to chill after putting the creamy chocolate in between the cake to be at least 3 hours. Unless it will fall apart when you take it out. Recipe by Sarichirusan

When my mom had her first taste of dump cake, it was over. She kept making it all throughout my childhood. Now, I make dumpcakes for my adult kids and husband. I've made every flavor I can think of and made one that was 1/2 one flavor & 1/2 another flavor. Even added pineapple chunks (without the juice of course).

A buttery and tender cake topped with a spiced crumb topping is the perfect accompaniment for a cup of coffee.#GlobalApron

This is my favorite and a a no fail recipe of cake. Try it and enjoy with your family and friends.#EidKiMeethas

#5ingOnly 10 minute cake recipe. No bake cake, easy and delicious cake. This cake has been made without gas, oven, all purpose flour and egg.

Fluffy roll cakes taste great but the sponge tends to break quite easily so I improved the recipe and made it moist as well.Please adjust the amount of cream you use to your taste (I have a bit left over when I prepare 150 ml).When rolling the sponge, make sure you start with a tightly rolled center so that you can end up with a neater shape. Just be careful so that it doesn't crack. Recipe by *Halu*

Made this few week ago we frozen the slices and had 60g each every Saturday and Sunday with ice cream. This time I used butter instead of margarine and added 1 egg plus used large instead of medium. This cake is soft with crunchy top and sides. And everyone who tried it had it eat whole portion in 1 go as apposed to wanting to save some.

Mom tagged me this recipe , the credits are to foodccine page on Facebook

I made this cake and covered with fondant icing.