Fig Pound Cake

Sauce:
1/2 cup granulated sugar
1 tablespoon cornstarch
3 tablespoons fresh lemon juice
2 tablespoons butter
Grated lemon rind
Salt

Combine sugar, cornstarch and lemon juice in a small pan. Cook, stirring constantly, until thick and clear. Remove from heat. Stir in butter, rind and salt to taste. Set aside.

Cake:
2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 2/3 cups granulated sugar
5 eggs
2 teaspoons vanilla extract
1/2 cup milk
1 cup dried Calimyrna figs, chopped
1/2 cup pine nuts

Heat oven to 350 degrees F. Butter and flour an 8 x 4 x 2-inch loaf pan.

Combine flour, cornmeal and salt in a bowl; stir with a fork to mix well. Put butter in a bowl and beat. Slowly add the sugar; blend well. Add eggs to butter mixture, two at a time, and beat until light. Add flour mixture alternately with vanilla extract and milk. Beat until smooth. Stir in figs and nuts. Spoon into greased loaf pan. Bake about 45 minutes, or until a wooden pick comes out clean when inserted in the center. Cool on a rack.

Slice thin to serve, with warm sauce atop slices.