Ingredients
1.5 cups dried Mission figs, stemmed and chopped
1 cup boiling water
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
1.75 cups all-purpose flour
1/2 teaspoon salt
1 cup pecans, toasted and chopped
2 tablespoons orange zest
1 cup powdered sugar
2 tablespoons fresh orange juice
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan.
Step 2: In a small bowl, combine chopped figs, boiling water, and baking soda. Let sit for 15 minutes until softened.
Step 3: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, ensuring they are well incorporated into the sticky fig pecan cake with orange zest glaze base.
Step 5: Sift the flour and salt, then gradually add to the creamed mixture, alternating with the fig and water mixture.
Step 6: Fold in the toasted pecans and 1 tablespoon of the orange zest until just combined.
Step 7: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
Step 8: Whisk together powdered sugar, orange juice, and the remaining orange zest to create the glaze, then pour over the warm cake.
Notes
Ensure the figs are well-softened before mixing. For an extra sticky texture, prick the cake with a fork before glazing.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: sticky fig pecan cake, orange zest glaze, fig cake recipe, pecan cake, winter baking
