Cochon's Spice Fig Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.