|
INGREDIENTS:
1 3/4 C. fig preserves
3 large eggs
1 C. sugar
1 C. vegetable oil
2 C. all-purpose flour
1 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. ground allspice
1/2 t. ground nutmeg
1/2 C. buttermilk
1 C. chopped pecans, toasted
1 C. finely chopped prunes
1 to 2 T. chopped fresh rosemary, optional
Honey-Cheese Frosting (recipe follows)
1 3/4 C. pecan pieces, toasted, optional
Fresh rosemary sprigs for garnish
WHAT TO DO:
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-inch) round cake pans. Bake at 350° F. 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 the refrigerator.
Makes 1 (2-layer) cake.
HONEY-CHEESE FROSTING
1 1/2 (12-oz. total) pkgs. cream cheese, softened
1/3 C. butter, softened
1 1/2 T. honey
2 C. sifted powdered sugar
Beat cream cheese, butter and honey at medium speed with an electric mixer just until smooth.
Gradually add powdered sugar, beating at low speed just until blended.
Makes 3 1/2 cups.
|
