A few days before Valentine’s day, I made my best bundt cake to date – a boozy, nutty and fruity affair – which only became better with time (my man and I ate varyingly-sized pieces of this behemoth of a baked bombshell two to three times a day for the better part of a week!). After showing it off on Facebook, and getting lots of love, I decided that I needed to share the love with all of you. So here it is, Ladies and Gentlemen, the Pecan Fig Bourbon Cake, courtesy of Gourmet.com:
Making a double batch of the icing is highly recommended, after all, if you’ve come this far, why not go all the way. We added the additional icing upon serving.