Pecan Fig Bourbon Cake
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
64
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Water2 tsps
Bourbon1 tsp
Pure Vanilla Extract2 tsps
Baking Powder3 tsp
Baking Soda3 tsp
Salt1 tsp
Cinnamon1 tsp
Nutmeg (grated)1.75 cups
Pecan (7 ounces)2 cups
Light Brown Sugar (packed)1 cup
Vegetable Oil1 cup
Confectioners Sugar4.5 tbsps
Heavy CreamDirections:
1
Make cake: Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes
2
Purée in a food processor with bourbon and vanilla
3
Cool to warm
4
Preheat oven to 350°F with rack in middle
5
Butter and flour bundt pan, knocking out excess flour
6
While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg
7
Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop
8
Leave oven on
9
Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes
10
Stir in fig mixture
11
At low speed, mix in flour mixture until just incorporated, then fold in pecans
12
Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours
13
Cool cake completely in pan on a rack, then invert onto a plate
14
Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes
15
Purée in a food processor with bourbon and vanilla
16
Cool to warm
17
Preheat oven to 350°F with rack in middle
18
Butter and flour bundt pan, knocking out excess flour
19
While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg
20
Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop
21
Leave oven on
22
Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes
23
Stir in fig mixture
24
At low speed, mix in flour mixture until just incorporated, then fold in pecans
25
Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours
26
Cool cake completely in pan on a rack, then invert onto a plate
27
Make icing: Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth
28
Drizzle over cake
29
Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth
30
Drizzle over cake