Name: Bourbon Vanilla Fig Bundt Cake
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 16 servings
Ingredients: 1 lb 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; 3/4 tsp baking soda; 3/4 tsp salt; 1/2 tsp ground cinnamon; 1/2 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; 1/2 tsp vanilla extract; 4 Tbsp heavy cream

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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)

3 from 3 votes

Bourbon Vanilla Fig Bundt Cake

This fresh fig pound cake recipe is amped up with a dash of bourbon.

Course Dessert

Cuisine American

Prep Time 35 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 40 minutes

Servings 16 servings

Calories 532 kcal

Ingredients

for the cake

1 lb 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
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 c packed brown sugar
1 c vegetable oil
3 eggs room temperature
1 tsp vanilla extract

for the glaze

1 c sifted confectioners sugar
2 tsp bourbon
1/2 tsp vanilla extract
4 Tbsp heavy cream

Instructions

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.

Prepare the glaze

Whisk together confectioners sugar, bourbon, vanilla extract and cream. Pour glaze over the cake.

Nutrition Facts

Bourbon Vanilla Fig Bundt Cake

Amount Per Serving (1 g)

Calories 532 Calories from Fat 216

% Daily Value*

Fat 24g37%

Sodium 102mg4%

Carbohydrates 69g23%

Sugar 49g54%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

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!

Pin Bourbon Vanilla Fig Bundt Cake For Later

More seasonal fall dessert recipes

Peanut Butter Chip Chai Cookies

Caramel Apple Shortcake

Bourbon Butterscotch Blondies

Comments

Jen W says

September 2, 2013 at 9:40 pm

Looks and sounds delicious! You had me at fig. Also at bourbon and vanilla and bundt cake.

Cynthia@Whatagirleats says

September 4, 2013 at 9:06 am

Just picked up a quart of figs for fig jam! Yum!

Sharon Garofalow says

September 14, 2013 at 11:22 am

This sounds and looks amazing! I love how you styled this and I really want to dive right through your photos and cram that bundt in my face.

Maisk says

October 30, 2013 at 5:21 pm

Hi! I keep checking your blog but you rarely update your bundt of the month! Think you’ll do it soon, they are always a big hit at my house! Thanks 🙂

- betsy says
  
  October 30, 2013 at 7:29 pm
  
  Maisk you are the best! Thank you for always reminding me. I have a million excuses, but none are really that good. Just know I have a new bundt in the works THIS WEEK so I hope it works out and will be up on the blog soon. XO
  
  - Maisk says
    
    October 31, 2013 at 3:52 pm
    
    Haha, you are very welcome! I love all your recipes! Looking forward to your new bundt! 🙂 And anything with coconut any time you can will only make me love your blog even more lol! Happy Halloween pretty lady, have a fun day!
    
jimstoic says

November 15, 2013 at 8:01 pm

This looks GREAT! Question: how boozy is it? Like, could it be served to children or someone in recovery?

- betsy says
  
  November 17, 2013 at 1:23 pm
  
  This one is not very boozy. I would comfortably serve it to a child. Hope you love it!
  
MELISSA J COOK says

August 14, 2019 at 9:50 pm

Looks/sounds amazing. Have you ever made it with fresh figs? If so, how much did you use? Thank you!

- betsy says
  
  August 21, 2019 at 11:36 am
  
  I have not. I think it might be too watery

Bourbon Vanilla Fig Bundt Cake