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.
Holiday Fig Cake
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.
Yield: 1 (2-layer) cake
- 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
- 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.
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