Title: Fresh Fig Cake W/butter Pecan Frosting
Categories: Cake
Yield: 16 Servings

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
3 -(up to)
4 c Figs
2 ts Cinnamon
1/2 ts Allspice

---------------------------BUTTER PECAN FROSTING---------------------------
6 tb Butter; softened
4 c Powdered sugar
4 tb Milk
1 ts Vanilla
1 c Chopped pecans

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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.