1 lb. dried Black Mission figs, tips discarded
2 c. water
1/2 c. bourbon
1 t. vanilla
3 c. sifted cake flour (sift before measuring)
2 t. baking powder
3/4 t. baking soda
3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 3/4 c. pecans
2 c. packed light brown sugar
1 c. vegetable oil (I used Canola)
3 large eggs
Combine figs and water in a heavy 2 quart saucepan. Bring to a simmer, cover, and cook until figs are moist, and most liquid is absorbed (35-40 min.)
In a food processor, combine figs, cooking liquid, bourbon and vanilla and process to a course puree. Let cool to just warm. Meanwhile, preheat oven to 350, and butter and flour, or spray a 12-cup bundt pan.
Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Lightly toast pecans on a baking sheet, 8-10 minutes, leaving oven on. Cool pecans for a few minutes and lightly chop (or do pecans ahead).
Beat together brown sugar, oil and eggs until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in dry ingredients just until incorporated. Fold in pecans.
Pour batter into prepared pan. Bake 60 to 75 minutes, until toothpick inserted in center comes out clean. Cool completely in pan on a rack, then invert onto a plate.
2 c. powdered sugar
4 1/2 T. cream
2 T. bourbon
1 t. vanilla
Whisk ingredients together in a bowl, and drizzle over cooled cake.
This cake is even better on day 2 or 3!