Pecan Fig Bourbon Cake
A rich and moist bundt cake featuring tender Black Mission figs, toasted pecans, and a bourbon-vanilla flavor, finished with a sweet cream glaze. This elegant dessert combines southern comfort with sophisticated taste.
Ingredients
- •1 pound dried Black Mission figs, hard tips discarded
- •2 cups water
- •½ cup bourbon
- •1 teaspoon pure vanilla extract
- •3 cups sifted cake flour (not self-rising; sift before measuring)
- •2 teaspoons baking powder
- •¾ teaspoon baking soda
- •¾ teaspoon salt
- •½ teaspoon cinnamon
- •½ teaspoon grated nutmeg
- •1¾ cups pecans
- •2 cups packed light brown sugar
- •1 cup vegetable oil
- •3 large eggs
- •1 cup confectioners sugar
- •4½ tablespoons heavy cream
- •2 teaspoons bourbon
- •¼ teaspoon pure vanilla extract
- •1 piece 12-cup bundt pan
Cooking Instructions
- 1.
Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
40 min
- 2.
Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
5 min
- 3.
While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5 min
- 4.
Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
10 min
- 5.
Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
8 min
- 6.
Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
75 min
- 7.
Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.
5 min
