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.
How to Make It
Step 1
Chop large pieces of fig preserves; set aside.
Step 2
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.
Step 3
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.
Step 4
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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