Ingredients
- 1 cup chopped pecans
- 3 large eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1 tsp. baking osda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1/2 cup fig preserves
- 1/2 cup applesauce
- For Honey Cream Cheese Frosting
- 1 1/2 (8oz) pkgs. cream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 tbsp. honey
- 2 cups sifted powdered sugar
Preparation
Step 1
FOR CAKE:
1. Preheat oven to 350. Arrange pecans in a single layer in a shallow pan. Bake 8 minutes or until toasted and fragrant.
2. Beat eggs, sugar, and oil at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
3. Combine flour and next 5 ingredients; gradually add to muttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin) Pour into 2 greased and floured 8 inch round cake pans.
4. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Let cool on wire racks 10 minutes. Remove from pans to wire racks,a nd cool completely (about 1 hour).
5. For Frosting: Beat cheese, butter,a nd honey at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended.
6. Spread honey cream cheese frosting between layers and on top and sides of cake. Store cake in refrigerator. Garnish, if desired.