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Cochon's spice fig cake




Source of Recipe


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List of Ingredients





Makes 12 servings

4 eggs

1 cup vegetable oil

2 cups sugar

2 ½ cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

¼ teaspoon salt

1 (8-ounce) jar fig preserves (chopped if figs are whole)

1 cup pecan pieces

CREAM CHEESE FROSTING

1 (8-ounce) package cream cheese, softened

1 pound butter, softened

2 pounds powdered sugar, sifted

1 tablespoon vanilla extract

GARNISH

12 whole pecan halves

Preheat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray and line bottoms with parchment.

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.

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.

Place pans on cooling rack for 5 minutes, then flip them out of the pan and let cool the rest of the way.

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.

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.

Mark the top of the cake into 12 even pieces, then put a pecan on the top edge of each piece.


Recipe