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ITALIAN FIG CAKES 
FILLING:

2 Navel orange peelings
1 box dates or raisins
3 rings figs
1 c. pecans, chopped fine
Dark or light Karo syrup
1 tsp. black pepper
1 tsp. cinnamon
1 tsp. allspice

Process together through a meat grinder. Mix together the day before you want to bake. Refrigerate overnight or longer, if you like.

DOUGH:

2 boxes Duncan Hines butter cake mix
2 lbs. flour
3 sticks butter, softened
6 eggs, beaten
1 tsp. almond extract
1 tsp. vanilla extract

Mix together flour and cake mix. Mix in (with hands) the butter, eggs, and extracts. Add a little milk, if needed. Knead dough until well mixed. Flour rolling surface. Take a piece of dough, roll out and spread filling in the middle. Roll and cut into bars. Bake at 350 degrees for 25-30 minutes until golden brown.

Ice with a powdered sugar icing when cooled. Decorate with sprinkles.

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