Never Fail Spirited Fig Pecan Bundt Cake
Easy Never Fail Spirited Fig Pecan Bundt Cake covered with buttery glaze. Cointreau and white wine add spirit to this cake.
Servings Prep Time
12-16Slices 20Minutes
Cook Time
50Minutes
Servings Prep Time
12-16Slices 20Minutes
Cook Time
50Minutes
Ingredients
Buttery Glaze
Instructions
Bundt Cake
  1. Preheat oven to 350 degrees. Use butter or coconut oil to grease bundt pan and sprinkle with flour. Dump excess flour.
  2. Sprinkle 1/2 cup pecans on bottom of bundt pan and set aside.
  3. Using a mixer combine cake mix, instant pudding and coconut oil. Blend in eggs one at a time.
  4. Add in Cointreau and white wine, blend in to cake batter. Scrape sides well and stir batter.
  5. Using a large spoon scoop out only half of cake batter evenly into greased bundt pan and evenly distribute in pan.
  6. Using a teaspoon add fig preserves to center of batter and add one spoon at a time until covered around circle. Fill in until finished. With a fork spread preserves around lightly.
  7. Using large spoon add in the remaining batter gently on top of fig preserves.
  8. Layer pecans on top of batter. With a fork press down lightly into batter. Bake for 50 minutes to a golden brown. While cake is baking make the glaze to be added later.
  9. Remove cake from oven. Allow to sit for couple minutes. Using a meat fork, poke holes in top and sides of cake. Pour half of glaze onto cake.
  10. Use a butter knife and slide down the side of cake to make sure that cake will release evenly from the pan. Gently slide knife down the center portion as well.
  11. Select a cake plate that has a side lip to catch the glaze. Otherwise it will make a sticky mess on your counter. Turn cake plate upside down onto top of bundt pan. Then using hot pads and both hands flip over so that cake plate is resting on counter and bundt pan is on top. Bundt pan should remove easily. If not, flip back over and use knife to release edges.
  12. Poke holes in top of cake. Pour remaining glaze over cake evenly on top and down sides. Serve when ready. Allow to cool completely before covering with a lid.
Buttery Glaze
  1. In a small saucepan on high heat cook butter, sugar and wine. Allow to boil for a few minutes and set aside.
  2. Note: Adapted from Shirley and Myra’s Wine Cake from a Fairhope Bake Sale. Thanks Ladies!

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