Pecan Fig Bourbon Cake Recipes

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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.

PECAN FIG BOURBON CAKE



Pecan Fig Bourbon Cake image

Provided by Ruth Cousineau

Categories     Cake     Bourbon     Milk/Cream     Food Processor     Mixer     Fruit     Dessert     Bake     Fig     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 21

For 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 (7 ounces)
2 cups packed light brown sugar
1 cup vegetable oil
3 large eggs, at room temperature 30 minutes
For icing
1 cup confectioners sugar
4 1/2 tablespoons heavy cream
2 teaspoons bourbon
1/4 teaspoon pure vanilla extract
Equipment: a 12-cup bundt pan

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.

PECAN-BOURBON BUNDT CAKE



Pecan-Bourbon Bundt Cake image

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

Provided by ratherbeswimmin

Categories     Dessert

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 19

1 cup pecans, toasted and chopped fine
1/2 cup packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk, room temperature
1/4 cup light molasses
1/4 cup Bourbon
1 tablespoon vanilla extract
18 tablespoons butter, cut into chunks and softened (2 1/4 sticks)
1 3/4 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1 3/4 cups powdered sugar
2 tablespoons Bourbon
1 tablespoon light molasses
1 tablespoon water
salt, a pinch

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.

Nutrition Facts : Calories 637.5, Fat 27.8, SaturatedFat 13.3, Cholesterol 121.7, Sodium 458.3, Carbohydrate 87.9, Fiber 1.7, Sugar 61.1, Protein 6.4

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