3 clementines 3 cups sugar 1 cup dried figs, stemmed and finely chopped 2 cups all purpose flour 2 tsp. apple pie spice 1 tsp. baking soda 1 tsp. salt 1 cup butter, melted 3 eggs 1/2 cup milk 1 tsp. vanilla

1. Using a sharp paring knife, thinly slice clementines into rounds (do not peel). In a medium saucepan stir together 1 1/2 cups of the sugar and 1/2 cup water. Bring to just boiling, stirring to dissolve sugar. Add clementine slices to syrup. Return to a simmer. Simmer, uncovered, 30 minutes, stirring occasionally. Remove slices. Set aside to cool, reserving syrup.

2. Preheat oven to 350. Grease six 10 oz. custard cups or a jumbo muffin tin. Arrange candied clementine slices in the bottom of each cup. In a medium, microwave safe bowl, combine figs and 1/2 cup water. Cover with waxed paper. Microwave on high for 3 minutes. Carefully remove bowl and let stand 15 minutes. Do not drain.

3. In a large bowl, whisk together flour, remaining sugar, spice, baking soda and salt. Add butter, eggs, milk and vanilla, whisk to combine. Add figs and liquid, stir to combine. Add batter to prepared cups, filling each about 3/4 full. Place cups in a 15x10x1 inch baking pan.

4. Bake 25 (muffin tin) to 35 (custard cups) minutes or until cakes spring back when lightly touched. Remove and cool in cups on a wire rack for 10 minutes. Loosen sides of cakes. Invert onto a serving platter. Spoon reserved syrup over cakes. Serve warm.

**For rum soaked cakes- Cool and wrap in cheesecloth soaked in rum. Wrap in plastic wrap and chill up to 5 days. Unwrap and let stand 30 minutes or wrap in paper towel and microwave for 30 seconds. Serve with syrup.