Recipe - Fresh Fig Cake Wbutter Pecan Frosting

1 pound Butter
2 cup Sugar
4 Eggs; separated
2 teaspoon Vanilla
2 cup Flour
2 teaspoon Baking powder
1 teaspoon Salt
1 cup Milk
1 cup Wheat germ
3 (up to)
4 cup Figs
2 teaspoon Cinnamon
One half teaspoon Allspice

BUTTER PECAN FROSTING
6 tablespoon Butter; softened
4 cup Powdered sugar
4 tablespoon Milk
1 teaspoon Vanilla
1 cup 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 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.