Pecan Fig Bourbon Cake Recipe

Name: Pecan Fig Bourbon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried Black Mission figs, hard tips discarded; 2 cups water; 1/2 cup bourbon; 1 teaspoon pure vanilla extract; 3 cups sifted cake flour (not self-rising; sift before measuring); 2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon grated nutmeg; 1 3/4 cups pecans (7 ounces); 2 cups packed light brown sugar; 1 cup vegetable oil; 3 large eggs, at room temperature 30 minutes; 1 cup confectioners sugar; 4 1/2 tablespoons heavy cream; 2 teaspoons bourbon; 1/4 teaspoon pure vanilla extract; Equipment: a 12-cup bundt pan

Servings: persons

1 pound dried Black Mission figs, hard tips discarded
2 cups water
1/2 cup bourbon
1 teaspoon pure vanilla extract
3 cups sifted cake flour (not self-rising; sift before measuring)
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 3/4 cups pecans (7 ounces)
2 cups packed light brown sugar
1 cup vegetable oil
3 large eggs, at room temperature 30 minutes
1 cup confectioners sugar
4 1/2 tablespoons heavy cream
2 teaspoons bourbon
1/4 teaspoon pure vanilla extract
Equipment: a 12-cup bundt pan

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. Puree in a food processor with bourbon and vanilla. Cool to warm.
2
Preheat oven to 350u00b0F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
3
While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4
Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
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.
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.
7
Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.

1973

kcal

Calories

109

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound dried Black Mission figs, hard tips discarded, 2 cups water, 1/2 cup bourbon, 1 teaspoon pure vanilla extract, and more.

Yes, Pecan Fig Bourbon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Fig Bourbon Cake

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