Fig Newton Cake

Fig Cake using 1-2-3-4 Cake recipe

1-2-3-4 CAKE

1 c unsalted butter (room temp.)

1 7/8 c sugar

4 large eggs, separated (room temp.)

2 2/3 c all purpose flour

2 tsp baking powder

2/3 tsp salt

1 c milk

2 tsp vanilla

Beat butter until light, add sugar slowly. Beat in egg yokes one at a time. Beat all until very fluffy.

Sift flour, baking powder and salt together. Add to butter mixture in thirds, alternating with the milk, 2/3 c at a time. Stir in vanilla.

Beat egg whites until stiff and fold into batter.

Pour into 3 9" cake pans. Bake in preheated 350° oven for 30 mins. until golden brown and edges pull slightly from sides of pan. For a 5 layer cake, bake at 375° for 20 min. on next to highest rack in oven. Let cool about 5 min. on a rack, then invert, and turn out. Let cool completely.

Fig Frosting

1 qt fig preserves

1 9 oz box raisins

2 cups pecans

1 cup white jelly

1 1-2-3-4 cake (recipe above)

Place figs, raisins, pecans and jelly in food processor, mix together until nuts are of a fine consistency. Frost each layer with fig mixture, I don’t cover the sides of the cake only the top of each layer.

Thanks to Ellen for this recipe!