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.
I made this cake for Thanksgiving Dinner, 2008 and the taste, texture, and visual appeal is simply fantastic !! This cake presented and tasted like something from a professional bakery ! Thank you so much for the perfect ending to our dinner! You can rest assured it has a permanent home in my recipe collection.
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