Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe.
Recipe information
Total Time
3 1/2 hr
Yield
Makes 12 to 16 servings
Ingredients
For cake
1
2
1
1
3
2
3
3
1
1
1
2
1
3
For icing
1
4
2
1
Need to make a substitution?
Preparation
Make cake:
Step 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.
Step 2
Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
Step 3
While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4
Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
Step 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.
Step 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.
Make icing:
Step 7
Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.