Ingredients
1-2/3 cups raisins, chopped
8 dried figs, finely chopped
1/2 cup brandy
CAKE:
2-1/2 cups all-purpose flour
2 cups sugar
2 teaspoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
4 egg whites
FROSTING:
2 cups butter, softened
6 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted
Directions
In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.
Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
In a large bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.
Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, cream butter until fluffy. Gradually beat in confectioners’ sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.
Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake. Yield: 16 servings.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
