FIGS AND PECAN BUNDT CAKE WITH WHISKEY BUTTERSCOTCH SAUCE





These gooey, sticky fig cakes are a perfect winter warming dessert. They are moist and soft, and when they are served with drizzles of butterscotch sauce and melting vanilla ice cream on top, it’s just heavenly!


I used whiskey in my butterscotch sauce, but if whiskey isn’t your thing, feel free to skip it. Whiskey actually gives a slight warmth to the butterscotch sauce and also cuts through the sweetness in it.


The alcohol actually burns off when you cook the caramel sauce leaving behind just the flavour. So it’s pretty safe to serve it to children or non-alcoholic consumers.


You can make these ahead of time and warm it slightly before serving. A perfect individual dinner party or family treat which will leave you with all praises.

SERVES: 6 individual cakes or serves 10 if made in larger pan

PREP TIME: 25 minutes

BAKE TIME: 25 minutes



INGREDIENTS

  • 3/4 cup toasted pecan nuts, chopped

  • 100g butter, chopped

  • Pinch of salt

  • 1/2 cup dark brown sugar, firmly packed

  • 250g dried figs, chopped small

  • 1 cup self-raising flour

  • 1/2 tsp baking soda

  • 3 eggs, lightly beaten

For Whiskey Butterscotch Sauce:

  • 100g butter, chopped

  • 1/4 tsp salt

  • 1/2 cup cooking cream

  • 2 tbsp whiskey

  • 1/2 cup dark brown sugar, firmly packed



METHOD


To Make Butterscotch Sauce:

  1. In a medium saucepan, add all the sauce ingredients and stir over low heat until sugar dissolves and butter is melted.

  2. Simmer uncovered about 5 minutes until the sauce thickens slightly.

To Make Cakes:

  1. Preheat oven to 160°C.

  2. Generously grease the mini Bundt cake pans, pour a tablespoon of whiskey butterscotch sauce into base of each pan, reserving the rest for later. Divide the chopped pecans among each pan.

  3. In a separate saucepan, combine butter, sugar and figs and stir over medium low heat until the butter is just melted and figs are softened slightly. Remove from heat.

  4. In a large bowl, sift flour, soda and salt; stir in eggs and figs mixture and combine well.

  5. Spoon the mixture evenly over butterscotch sauce and pecans in pans and bake in preheated oven for about 20-25 minutes.

  6. Stand cakes in the pans for 5 minutes then turn them out and place them upside down on serving plates.

  7. Slightly warm the reserved butterscotch sauce and pour over the upturned cakes.

  8. Serve them with ice cream or double cream on side.



COOK'S NOTES:

  • I baked the cakes in mini Bundt pans tray holding the capacity of 6 cakes. Alternatively you can bake the mixture in a 20cm springform pan as well. Bake it for 25-30 minutes instead.

  • This recipe can be made a day ahead and can also store in refrigerator for up to a week.

  • Warm the cake in a pre-heated oven briefly or for few seconds in microwave before serving.



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