Photo: Charles Walton; Styling: Cindy Manning Barr
This recipe can be made with fresh figs or with good quality preserves. Sweet cream cheese frosting covers the cake and is a nice balance to the spicy fall flavors.
Yield: 1 (2-layer) cake
- 3 large eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups fig preserves
- 1/2 cup applesauce
- 1 cup chopped pecans, toasted
- Cream Cheese Frosting
- Garnishes: dried figs, fresh raspberries, fresh mint sprigs
- Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
- Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.
- Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.
- Note: For testing purposes only, we used Braswell's Pure Fig Preserves. Coarsely chop figs, if necessary.
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