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Prep Time:
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30 minutes
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Cook Time:
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20 minutes
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Yield:
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12 Slices
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Notes: whipping cream in the frosting is 1/4 to 1/3 cup.
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Submitted by: toddwess
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Directions
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1
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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.
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2
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Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
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3
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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.
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4
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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.
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5
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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.
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6
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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.
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7
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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.
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Original recipe found here.
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INGREDIENTS
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FILLING
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1-2/3 cups
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raisins, chopped
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8
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dried figs finely chopped
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1/2 cup
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brandy
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CAKE
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2-1/2 cups
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all-purpose flour
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2 cups
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sugar
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2 tsp
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grated orange peel
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1 tsp
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baking powder
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1/2 tsp
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baking soda
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1/8 tsp
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salt
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1-1/3 cups
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buttermilk
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1/2 cup
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butter, softened
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1 tsp
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vanilla extract
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4
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egg whites
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FROSTING
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2 cups
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butter, softened
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6 cups
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confectioners' sugar, sifted
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2 tsp
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vanilla extract
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1/4 cup
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heavy whipping cream
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1 cup
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finely chopped pecans, toasted
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