Fig Cake With Cream Cheese Frosting #669 9/03

Categories:
cakes, desserts, figs

3 large eggs
1 cup Sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon Vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 1/2 cup fig preserves
1/2 cup applesauce
1 cup pecans; chopped, toasted -----Cream Cheese Frosting-----
1 1/2 8 oz pkg cream cheese; softened
5 tablespoon Butter; softened
2 teaspoon Vanilla
2 cups powdered sugar

Preheat oven to 350°F . Put pecans on a cookie pan and toast them for about 7 minutes. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and 1 Tsp. vanilla; beat well. Combine flour and next five ingredients; gradually add to the 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 " round cake pans. Bake at 350°F for 50 to 60 minuttes or until a knife inserted in the center comes out clean. Cool on wire racks for ten 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 fridge. Cream Cheese Frosting: Beat cream cheese, butter and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended. ( do not overbeat or frosting will be too thin.)

Contributor: Good Housekeeping Recipes

Yield: 8 servings