Fig Preserve Cake with Pecan Icing
- 3 tablespoon sugar
- 4 teaspoon butter, softened
- 1 egg
- 1 1/2 cup all-purose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1./2 teaspoon baking powder
- 1 pint fig preserves, mashed
- 1 cup chopped pecans
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Grease and flour a 9-inch square or bundt pan. Set aside.
Cream the butter and sugar in a mixing bowl and beat by hand until light and fluffy. Add the egg and beat well.
Sift the flour, baking soda, salt and baking powder into another mixing bowl. Add the figs, pecans and vanilla and stir to mix.
Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove the cake from the oven and cool in the pan for several minutes before turning onto a wire rack to cool completely.
Meanwhile, prepare the icing.
1 stick butter,softened
1 cup pecan meal
2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoon evaporated milk
Combine the butter, pecan meal, confectioners sugar and the vanilla in a mixing bowl and stir to blend. Add enough evaporated milk to make a spreading consistency.
Spread the icing on the top and sides of the cooled cake.