Pecan Fig Bourbon Cake

Pecan Fig Bourbon Cake
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups pecans
  • 3 large eggs
  • ½ teaspoon grated nutmeg
  • 2 teaspoons bourbon
  • 1 12-cup bundt pan
  • 2 cups light brown sugar
  • + 12 more ingredients
    • 1 cup vegetable oil
    • 4 ½ tablespoons heavy cream
    • ½ teaspoon cinnamon
    • ¼ teaspoon pure vanilla extract
    • ¾ teaspoon baking soda
    • 2 teaspoons baking powder
    • 3 cups cake flour (not self-rising)
    • 1 cup confectioners sugar
    • ½ cup bourbon
    • 1 pound dried Black Mission figs
    • 2 cups water
    • ¾ teaspoon salt

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. Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour. Whi...

View full recipe at Epicurious

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