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 of sugar
2 teaspoons grated orange zest
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon of vanilla extract
4 large egg whites
Icing:
2 cups butter, softened
6 cups icing sugar, sifted
2 teaspoons of vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted
preparation :
In a small bowl, combine the raisins and figs. Add the brandy; mix to combine. Let sit, covered, at room temperature until the brandy is absorbed, about 2 hours, stirring occasionally.
Preheat oven to 350°. Line the bottoms with 3 greased 8-in. round cake pans with parchment; greasy paper.
In a large bowl, mix the flour, sugar, orange zest, baking powder, baking soda and salt until combined. Add buttermilk, butter and vanilla; beat on low speed for 30 seconds or until dry ingredients are moistened. Beat on medium heat for 2 minutes. Add egg whites; beat 2 minutes more.
Transfer the batter to the prepared pans. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to wire racks to cool completely.
In a large bowl, cream the butter until fluffy. Gradually add the icing sugar. Stir in vanilla and enough cream to achieve desired consistency. For filling, remove 1 cup frosting into a small bowl; stir in pecans and raisin mixture.
Place 1 cake layer on a serving plate; spread half of the filling. Add another layer of cake; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.
Buttermilk:
To replace each cup of buttermilk, use 1 tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let sit for 5 min. Or use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
