Figgy Pecan Cake
Elevate your dessert game with this luscious Figgy Pecan Cake, a perfect fusion of tender dried figs and crunchy pecans wrapped in a warmly spiced batter. This easy-to-follow recipe combines pantry staples like cinnamon, nutmeg, and vanilla to create a moist, flavorful cake that’s perfect for any occasion. The dried figs are softened and folded into the batter, lending natural sweetness and subtle chewiness, while the chopped pecans add a delightful nutty crunch. Finished with a light dusting of powdered sugar for an elegant touch, this cake is as eye-catching as it is delicious. Ready in just over an hour, it's an ideal dessert for holidays, brunches, or a cozy treat with coffee. If you're searching for a unique spin on traditional cakes, this fig and pecan delight is sure to impress!
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Recipe Information
Ingredients
- 1 cup dried figs
- 1 cup hot water
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup chopped pecans
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and optionally line it with parchment paper for easy removal.
Place the dried figs in a small bowl, pour the hot water over them, and let them soak for 10 minutes to soften. Drain, chop into small pieces, and set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the soaked and chopped figs, mixing just until combined. Do not overmix.
Fold in the chopped pecans with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an elegant finish before serving, if desired.
Nutrition Facts
Calories |
3983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 531.5 g | 193% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 318.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
