Fruit and Spice Layer Cake

Directions

1. Heat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

2. Pulse walnuts, prunes, the 1/2 cup cranberries, the figs and 1/3 cup of the flour in food processor until finely chopped. Set aside.

3. Beat the 1-1/2 cups sugar and the 1 cup butter in large bowl at medium-high speed of electric mixer, until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla, grated orange and grated lemon peels.

4. Combine applesauce and brandy in small bowl. Stir together remaining 2 cups flour, baking powder, the 3/4 teaspoon cinnamon, the 3/4 teaspoon ginger and the salt in medium bowl.

5. With mixer at low speed, add flour mixture and applesauce mixture alternately to egg mixture, beginning and ending with flour mixture, beating just until blended. Stir in fruit mixture.

6. Divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.

7. To assemble cake, place 1 layer on cake plate. Spread top evenly with one third of the Spiced Buttercream Frosting. Top with second layer; spread with another one third of the frosting. Top with third layer; spread with remaining frosting. Sprinkle top of cake with the 2 tablespoons chopped cranberries. Makes 16 servings.