Rating: 5 stars
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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.

Recipe by Oxmoor House May 2001

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Credit: Oxmoor House

Recipe Summary

Yield:
1 (2-layer) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop large pieces of fig preserves; set aside.

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  • 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.

Source

Southern Living Our Readers' Top-Rated Recipes

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