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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 3/4 cups fig preserves (a little less than 2 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) |
honey-cheese frosting |
1 3/4 cups pecan pieces, toasted (optional) |
garnish: fresh rosemary sprigs |
Directions:
1. Chop large pieces of fig preserves; set aside.
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.
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.
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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