Holiday Fig Cake
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1132
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).