Ingredients
1-2/3 cups raisins, chopped8 dried figs, finely chopped1/2 cup brandyCAKE:2-1/2 cups all-purpose flour2 cups sugar2 teaspoons grated orange zest1 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1-1/3 cups buttermilk1/2 cup butter, softened1 teaspoon vanilla extract4 large egg whitesFROSTING:2 cups butter, softened6 cups confectioners’ sugar, sifted2 teaspoons vanilla extract1/4 to 1/3 cup heavy whipping cream1 cup finely chopped pecans, toasted
Preparation
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.
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round cake pans with parchment; grease paper.
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.
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.
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.
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.
