Fig Cake

Yield: 1 (2-layer) cake

Ingredients

• 3  large eggs
• 1  cup  sugar
• 1  cup  vegetable oil
• 1/2  cup  buttermilk
• 1  teaspoon  vanilla extract
• 2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  ground cloves
• 1/2  teaspoon  ground nutmeg
• 1 1/2  cups  fig preserves
• 1/2  cup  applesauce
• 1  cup  chopped pecans, toasted
• Cream Cheese Frosting
• Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Preparation

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.

Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

Note: For testing purposes only, we used Braswell's Pure Fig Preserves. Coarsely chop figs, if necessary.