This fresh fig pound cake recipe is amped up with a dash of bourbon.
In my mind there is no better way to kick off a new month than with a bundt cake. Since its September, I thought I’d take some beautiful seasonal figs and turn them into this bourbon, vanilla fig bundt cake.
I’m excited to participate in this awesome blog hop to spread the word about San Diego Fig Fest happening next Sunday, September 8th at the San Diego Public Market.
Even though summer may be over, there’s plenty of great fall produce on our horizon. Figs are very “fall” to me and when combined with bourbon, you can’t help but get that cozy change-of-seasons feeling on the inside.
I hope anyone who’s in the San Diego area will come out next weekend to get in the fall spirit with me, and check out some more awesome fall recipes prepared by local chefs and food purveyors.
If you’re not quite ready for fall yet, well, that’s cool too. Enjoy the sun, the pool, and let the summer linger for as long as possible. That’s what I always try to do. But, at some point you’re going to have to face the facts that fall is inevitable, and I recommend surrendering to it with a bundt cake. Bundts make every life transition easier. (Words to live by)
- 1lb dried black mission figs, roughly chopped
- 1 vanilla bean
- 1 cinnamon stick
- 1 c bourbon
- 1 c water
- 3 c sifted cake flour
- 2 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 c packed brown sugar
- 1 c vegetable oil
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1 c sifted confectioners sugar
- 2 tsp bourbon
- ½ tsp vanilla extract
- 4 Tbsp heavy cream
- Preheat oven to 350 degrees
- In a medium saucepan combine figs, vanilla bean, cinnamon stick, bourbon and water. Simmer until liquid is nearly absorbed about 30 minutes. Remove cinnamon stick and vanilla bean and allow to cool.
- Meanwhile, in a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In the bowl of a stand mixture beat together brown sugar, oil, eggs and vanilla until well combined. Slowly beat in flour mixture.
- Fold in fig mixture.
- Pour batter into a greased and floured bundt pan. Bake for 1 hour or until toothpick comes out clean. Cool in the pan for 15 minutes then turn on to a plate an cool completely.
- Whisk together confectioners sugar, bourbon, vanilla extract and cream. Pour glaze over the cake.
I hope to see you all next weekend at the San Diego public market for Fig Fest! You know what else makes seasonal transitions easier? Food samples, local wine and beer, and raising money for a great charity, Olivewood Gardens, St. Vincent De Paul and culinary scholarships. Happy Labor Day everyone!