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1
For cake:
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Place the figs in a medium bowl and cover them with the coffee. Let the mixture sit for a half hour, to allow the figs to soften.
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3
Preheat the oven to 350 F.
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4
Whisk the egg, vanilla extract and molasses into the figs and coffee. Set the mixture aside.
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5
In a large bowl, cream together the butter and sugar using a hand mixer. Pour in the fig and egg mixture and beat to combine with the hand mixer. Add the milk and beat to combine as well. Finally, whisk in the flour and baking soda by hand.
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6
Pour the batter into a greased 9-inch square baking dish and bake for about an hour and fifteen minutes, or until a cake tester comes out clean.
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7
For toffee sauce:
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8
Once the cake comes out of the oven begin to make the toffee sauce. Puree the pecans in a food processor until mostly smooth, although there can be bits of pecans throughout.
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9
Combine the pecans, brown sugar, nutmeg, and milk and a small saucepan. Place the saucepan over high heat and cook until the mixture bubbles and becomes the consistency of a loose caramel. Remove from the heat.
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10
Using a toothpick, poke holes in the cake all over the top. Pour the toffee sauce over the top and let it soak into the cake and cool before serving. Enjoy!
