Thursday, August 7, 2008

Pecan Fig Bourbon Cake

I was going through my past post and saw I did not have that many desserts posted. I wanted to find a recipe that I know you would enjoy. If you are going to have kids wanting a piece it is best to substitute the bourbon with water. You will not get the same flavors of course. However some of the alcohol will cook off just not all of it. I would just make another cake for the kids but that is me personally!

If you really want a treat soak a paper towel or tea towel in the bourbon and cover the cake. Let that sit until the towel is dry. This version is defiantly no kids allowed!

Enjoy

For the Cake
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
2 cups packed light brown sugar
1 cup vegetable oil
3 large eggs, at room temperature

For the icing
1 cup confectioners sugar
4 1/2 tablespoons heavy cream
2 teaspoons bourbon
1/4 teaspoon pure vanilla extract

Equipment - 12-cup bundt pan

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.

While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.

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.

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.

Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.





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