Pecan Fig Bourbon 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.

BOURBON-PECAN POUND CAKE

Steps:

• In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
• Add in eggs, one at a time, beating well after each addition.
• In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
• In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• Mix just until blended after each addition.
• Fold in pecans.
• Pour batter into a greased/floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
• Cool cake in pan on a wire rack for 10-15 minutes.
• Remove cake from pan and cool completely on a wire rack.
• In a bowl, combine all the glaze ingredients; stir well.
• Drizzle glaze over cooled cake.

PECAN-BOURBON BUNDT CAKE

Steps:

• Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
• Nut filling: Toss all the filling ingredients together in a bowl.
• Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
• In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
• Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
• Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
• Beat in the remaining flour mixture until just incorporated.
• Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
• Scrape the remaining batter over the nuts and smooth the top.
• Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
• Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
• Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
• Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
• Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

CAROL'S BUTTER PECAN CAKE

Steps:

• Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
• Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
• Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
• To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

BOURBON-PECAN CAKE

Steps:

• In medium size bowl, mix cherries, raisins and bourbon.
• Cover and refrigerate for 8-24 hour.
• Grease and flour 12 cup fluted tube pan.
• Heat oven to 325 degrees.
• Drain fruits, reserving bourbon.
• In small bowl, toss ¼ flour and pecans.
• In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
• In large bowl with electric mixer at high speed, beat butter until light and fluffy.
• Add sugar, ½ cup at a time, beating well after each addition.
• Add eggyolks, one at a time, beating well after each addition.
• Beat in 1 cup flour mixture.
• With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
• Batter will be thick.
• In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
• Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
• Fold in cherries, raisins and nuts.
• Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
• Remove cake from pan and brush remaining reserved bourbon.
• Drizzle glaze down sides.
• Cut candied cherries and pecans into quarters and garnish cake.
• NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
• Wrap cake in cheesecloth then with foil or plastic wrap.
• Store in refrigerator in tightly covered container for 2-3 weeks.
• Unwrap cake, place on serving platter.
• Drizzle with glaze and garnish as desired.
• CONFECTIONER’S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner’s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.