They look impressive and taste divine, but the really extraordinary thing about these fabulous desserts is how easy they are to prepare
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
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.
Southern Living, DECEMBER 1999
Photo: Charles Walton; Styling: Cindy Manning Barr