| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 1 | lb | Butter |
| 2 | c | Sugar |
| 4 | Eggs; separated | |
| 2 | ts | Vanilla |
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Milk |
| 1 | c | Wheat germ (up to) |
| 4 | c | Figs |
| 2 | ts | Cinnamon |
| 1/2 | ts | Allspice |
| 6 | tb | Butter; softened |
| 4 | c | Powdered sugar |
| 4 | tb | Milk |
| 1 | ts | Vanilla |
| 1 | c | Chopped pecans |
INSTRUCTIONS
BUTTER PECAN FROSTING Cream butter and sugar. Add egg yolks and vanilla. Mix together flour, baking powder and salt. Stir into batter alternately with milk. Beat egg whites until stiff and fold into flour mixture. Add wheat germ. Chop figs in blender or food processor and add to batter. Stir in spices. Pour into 2 (9 inch) greased and floured cake pans. Bake at 350o for 45 minutes or until center springs back. Cool and frost. For frosting, beat together first 4 ingredients until smooth and creamy. Add pecans. Yield: 16 to 18 servings. LINDY MITCHELL (MRS. MAURICE, JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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