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1
1.
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2
Place the chopped figs and brandy into a microwave safe bowl and microwave until very warm.
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Set aside for about 1 hour.
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4
After soaking, puree mixture to a paste.
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5
Set aside.
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6
2.
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Preheat oven to 350 degrees F.
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8
3.
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With an electric beater, beat the butter and sugars together until light and fluffy.
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10
Scrape down sides of bowl.
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Add the eggs, one at a time, beating well after each addition.
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Add the vanilla and fig puree.
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Mix at medium speed for 30 seconds.
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Scrape down sides of bowl.
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15
4.
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Combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium sized mixing bowl.
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Add the dry ingredients to butter mixture, half at a time, alternating with the buttermilk.
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Mix on low speed until smooth, about 25-30 seconds.
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19
5.
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Butter and flour two 9 cake pans shake out excess flour.
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21
6.
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Pour batter into prepared pans.
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Bake in preheated oven for 35-40 minutes, or until center of cakes springs back when lightly pressed.
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Cool for 8-10 minutes, then turn out of pans and cool completely on wire racks.
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25
7.
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With an electric beater, beat the frosting butter with the confectioners sugar and vanilla until light and fluffy.
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27
Add the cream cheese, beating until incorporated, about 30 seconds.
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28
Scrape down sides of bowl.
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Add the molasses and beat until smooth and well-incorporated.
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30
8.
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31
Sandwich the two cooled layer cakes thickly with the frosting and then frost sides and top of cake.
