- 1 3/4 cups fig preserves (a little less than 2 [11.5-ounce] jars)
- 3 large eggs
- 1 cup sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 1 cup chopped pecans, toasted
- 1 cup finely chopped prunes
- 1 to 2 tablespoons chopped fresh rosemary (optional)
- Honey-Cheese Frosting
- 1 3/4 cups pecan pieces, toasted (optional)
- Garnish: fresh rosemary sprigs
How to Make It
Chop large pieces of fig preserves; set aside.
Beat eggs, sugar, and oil at medium speed with an electric mixer until blended. Combine flour and next 5 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in fig preserves, 1 cup chopped pecans, prunes, and, if desired, chopped rosemary.
Pour batter into 2 greased and floured 8" round cakepans. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Spread Honey-Cheese Frosting between layers and on top and sides of cake. Press pecan pieces onto sides of cake, if desired. Garnish, if desired. Store cake in refrigerator.