Best 3 Pecan Fig Bourbon Cake Recipes

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Indulge in a symphony of flavors with our Pecan Fig Bourbon Cake, a delightful culinary creation that harmonizes the nutty essence of pecans, the sweet elegance of figs, and the robust warmth of bourbon. This moist and decadent cake is not just a dessert; it's an experience that tantalizes your taste buds and leaves you craving more. With three irresistible variations—a classic bundt cake, elegant cupcakes, and charming mini bundtlettes—this recipe offers a trio of temptations that cater to every occasion. The bundt cake, a majestic centerpiece, exudes an aura of sophistication, while the cupcakes, adorned with a luscious bourbon glaze, make for delightful individual treats. And the mini bundtlettes, bite-sized morsels of perfection, are ideal for gatherings or as a sweet afternoon snack. Each variation promises a unique delight, united by the exceptional flavor combination that defines this exceptional cake.

Let's cook with our recipes!

BOURBON PECAN CAKE



Bourbon Pecan Cake image

Provided by Damaris Phillips

Categories     dessert

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 16

2 2/3 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1/2 cup milk
1 1/2 teaspoons vanilla extract
8 tablespoons (1 stick) butter
1/2 cup coconut oil
2 cups granulated sugar
4 eggs, separated
3/4 cup pecans, chopped and toasted
1/4 teaspoon cream of tartar
1 cup confectioners' sugar
1 tablespoon bourbon
1/4 cup pecans, chopped and toasted

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.

BOURBON-GLAZED COFFEE CAKE WITH FIG PRESERVES



Bourbon-Glazed Coffee Cake with Fig Preserves image

Bursts of flavorful fig complement this sour cream coffee cake with a cinnamon-crumb top and bourbon glaze.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup fig preserves
3/4 cup confectioners' sugar
2 tablespoons bourbon

Steps:

  • Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

BOURBON-PECAN CAKE



Bourbon-Pecan Cake image

Make and share this Bourbon-Pecan Cake recipe from Food.com.

Provided by Julesong

Categories     Dessert

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup whole candied red cherries
1 cup golden seedless raisins
1 cup kentucky Bourbon
2 1/2 cups flour
2 cups pecans or 2 cups walnuts, halves
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or 1 cup margarine, in room temperature
1 cup granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, separated
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla
candied red cherries, optional
pecans, optional

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.

Nutrition Facts : Calories 1887.4, Fat 90.3, SaturatedFat 34.1, Cholesterol 281.4, Sodium 767.6, Carbohydrate 221.5, Fiber 8.5, Sugar 149.9, Protein 19.3

Tips:

  • Use fresh, ripe figs. This will ensure the best flavor and texture in your cake.
  • Toast the pecans before adding them to the cake batter. This will enhance their flavor and make them more crunchy.
  • Don't overmix the cake batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.

Conclusion:

This Pecan Fig Bourbon Cake is a delicious and decadent dessert that is perfect for any occasion. The combination of sweet figs, crunchy pecans, and smooth bourbon creates a flavor that is both unique and satisfying. This cake is sure to be a hit with everyone who tries it.

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