1    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.

2    Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.

3    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.

4    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.

5    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.

6    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.

7    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.

 INGREDIENTS

FILLING 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 tsp    grated orange peel 1 tsp    baking powder 1/2 tsp    baking soda 1/8 tsp    salt 1-1/3 cups    buttermilk 1/2 cup    butter, softened 1 tsp    vanilla extract 4    egg whites    FROSTING 2 cups    butter, softened 6 cups    confectioners' sugar, sifted 2 tsp    vanilla extract 1/4 cup    heavy whipping cream 1 cup    finely chopped pecans, toasted