Serves 20

2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1/8 teaspoon salt
1 1/2 cups sugar
1/2 cup(1 stick) margarine, softened
2 eggs
1 1/2 cups chopped apples, stewed, drained
2 teaspoons baking soda
1 cup golden raisins
1 cup pecan pieces
1 cup fig preserves, chopped

Line the bottom of a 9- to 10-inch springform pan with waxed paper. Mix the flour, cinnamon, cloves, allspice and salt together. Beat the sugar and margarine in a mixing bowl until creamy. Add the eggs one at a time,
beating well after each addition.
Mix the apples and baking soda in a bowl. Add the apple mixture to the creamed mixture and stir just until mixed. Stir in the flour mixture. Fold in the raisins and pecans. Fold in the preserves.
Spoon the batter into the prepared pan. Bake at 300 degrees for 1 1/2 hours or until a wooden pick inserted in the center comes out clean. Remove the cake from the pan and discard the waxed paper. Cool on a wire rack.
© The Times-Picayune. Used with permission.

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