Dried Fig Bundt Cake Recipes

PECAN FIG BOURBON CAKE

Steps:

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

FIG & ALMOND BUNDT CAKE

Steps:

• Grease and flour a 9-inch Bundt pan.
• In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
• Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
• In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
• Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

FOLLONICO FIG CAKE

Steps:

• Make a fig puree. Coarsely chop figs and combine with water in a saucepan. Bring to a boil. Cover, remove from heat and let stand for 30 minutes. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
• Cream the butter and the sugar. Add eggs and vanilla and mix thoroughly. Add fig puree and mix well.
• Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
• Butter and flour a bundt-cake pan. Pour in fig batter. Bang the pan several times to settle. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean. Cool the cake on a rack and turn it out.

FIG SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.
• Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

FANTASTIC SPICY FIG BUNDT CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 10-inch bundt pan.
• In a medium bowl, cream the butter and brown sugar together with an electric mixer.
• Add in eggs, corn syrup, sour cream, orange juice and lemon juice, mix well to combine; set aside.
• Sift together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
• Add to the butter mixture; mix well to combine.
• Stir in the chopped figs and walnuts.
• Evenly place the sliced figs on the bottom of the bundt pan.
• Pour the batter over the figs.
• Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan, and cool completely on a wire rack.