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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Another great fig recipe found in The Times-Picayune. I am intrigued by this as it will vary depending on how you make your fig preserves so everyone will have their own take on this cake - kind of like the best perfumes. Deepest thanks to Cochon pastry chef Brittany Waters for sharing! - And How! Ingredients:
4 eggs |
1 cup vegetable oil |
2 cups sugar |
2 1/2 cups flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/4 teaspoon salt |
1 (8 ounce) jar fig preserves (chopped if figs are whole) |
1 cup pecan pieces |
8 ounces cream cheese, softened |
1 lb butter, softened |
2 lbs powdered sugar, sifted |
1 tablespoon vanilla extract |
12 pecan halves |
Directions:
1. Preheat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray and line bottoms with parchment.
2. Mix eggs, oil, and sugar in the bowl of an electric mixer. Sift all dry ingredients together and add to egg mixture. Beat until just well-mixed. With a spatula, thoroughly stir in preserves and pecans.
3. Spray two cake pans with nonstick spray and line bottoms with parchment. Split batter evenly between pans. Bake about 45 minutes, or until a skewer or toothpick inserted in the middle comes out clean.
4. Place pans on cooling rack for 5 minutes, then flip them out of the pan and let cool the rest of the way.
5. To make frosting: Beat cream cheese first, then add butter. Mix thoroughly. Scrape down sides. Add powdered sugar gradually. When it's partially incorporated, turn mixer on medium speed and whip until light, about 3 minutes. Stir in vanilla.
6. To ice the cakes: Put 1 cup frosting between the layers and spread evenly. With a long, flat spatula, use the remaining frosting to ice the sides, then the top. To smooth the icing, run the spatula under hot water for a second, and run it along the icing. This will take away any uneven spots.
7. Mark the top of the cake into 12 even pieces, then put a pecan on the top edge of each piece.
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