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Fresh Fig Cake W/butter Pecan Frosting

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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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