Pecan Fig Bourbon Cake

Preparation

1. Make cake:

   Step 1

   Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.

   Step 2

   Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.

   Step 3

   While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

   Step 4

   Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.

   Step 5

   Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.

   Step 6

   Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.

2. Make icing:

   Step 7

   Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.