Holiday Fig Cake

Holiday Fig Cake Recipe
Oxmoor House
A little chopped fresh rosemary works magic in this moist spice cake. The pecan-studded sides are optional because the cake, once frosted, is snowy white and beautiful.


1 (2-layer) cake

Recipe from

Oxmoor House


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)
1 3/4 cups pecan pieces, toasted (optional)
Garnish: fresh rosemary sprigs


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.