Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort
By Executive Chef Terry Conlan

2 eggs
2 egg whites
1 1/2 cups sugar
1 tablespoon canola oil
3 (2 1/2-ounces) jars of baby food prunes
2 cups flour
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup buttermilk
1 teaspoon pure vanilla extract
1 1/2 cups chopped preserved figs or canned figs, drained
1/3 cup pecans, chopped (optional)
nonstick pan spray

THE GLAZE
1/4 cup buttermilk
1/2 cup sugar
1/4 teaspoon baking soda
1 1/2 teaspoons cornstarch
1 tablespoon light butter
1 1/2 teaspoons pure vanilla extract

Combine the eggs and egg whites in a mixing bowl. Beat on high until frothy. Beat in the 1 1/2 cups sugar, oil and prunes. Sift the flour, nutmeg, allspice, cinnamon, salt 2 teaspoons baking soda and baking powder together. Add the sifted dry ingredients and buttermilk alternately to the egg mixture, mixing well after each addition. Mix in the vanilla. Fold in the figs and pecans. Spray a 9-inch spring form pan lightly with nonstick cooking spray. Pour the batter onto the prepared pan. Bake at 350 degrees for approximately 55 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Combine the buttermilk, 1/2 cup sugar, 1/4 teaspoon baking soda, cornstarch and butter in a saucepan over medium-high heat. Bring to a boil. Cook for 2 minutes, stirring frequently. Remove from the heat and cool completely. Stir in the vanilla. Remove the side from the spring form pan. Drizzle the glaze over the cake.

Courtesy of Lake Austin Spa Resort