Fig Preserves Cake

Be sure to use homemade fig preserves. Finely chop figs.

For the cake:
3 eggs
1 1/2 cups sugar
1 1/4 cups canola oil
2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. salt
1/2 cup buttermilk
1/4 cup sour cream
1 tsp. baking soda
1 tsp. vanilla
1 1/4 cups fig preserves
1 cup pecan pieces, toasted

For the frosting:
8 oz. cream cheese
1/4 cup butter, softened
1 lb. confectioner's sugar
1 tsp. vanilla

To make the layers: Preheat oven to 350. Grease and flour three 8-in. pans. In medium bowl beat eggs till light in color. Add sugar and oil and continue to beat to make a smooth batter.

In a bowl combine flour with cinnamon and salt and stir. Add half the flour mixture to batter and STIR to blend. Add buttermilk and sour cream and mix well. Add preserves and nuts and stir into batter. Divide batter equally among 3 prepared pans. Bake for 25-30 minutes. Loosen layers by gently running knife around edge and turning out onto wire rack to continue cooling while making frosting.

To make the frosting: In a medium bowl combine cream cheese and butter and beat with mixer till smooth. Add sugar and vanilla and beat at high speed till fluffy. Spread frosting between layers and over assembled cake.