Ingredients: 

1-2/3 cups raisins, chopped

8 dried figs, finely chopped

1/2 cup brandy

cake:

2-1/2 cups all-purpose flour

2 cups sugar

2 teaspoons grated orange zest

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1-1/3 cups buttermilk

1/2 cup butter, softened

1 teaspoon vanilla extract

4 large egg whites

frosting:

2 cups butter, softened

6 cups confectioners’ sugar, sifted

2 teaspoons vanilla extract

1/4 to 1/3 cup heavy whipping cream

1 cup finely chopped pecans, toasted

Steps to Make It: 

Step 1: In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature until brandy is absorbed, about 2 hours, stirring occasionally.

Step 2: Preheat oven to 350°. Line bottoms of 3 greased 8-in. round cake pans with parchment; grease paper.

Step 3: In a large bowl, mix flour, sugar, orange zest, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.

Step 4: Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

Step 5: In a large bowl, cream butter until fluffy. Gradually beat in confectioners’ sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.

Step 6: Place 1 cake layer on a serving plate; spread with half the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.

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