Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1 1/2 cups granulated sugar (300g)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream (120g)
  • 1 1/2 cups fig preserves (510g)
  • 2 1/2 cups all-purpose flour (310g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp ground nutmeg (1g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 cup chopped pecans, lightly floured (60g)
  • 1 cup powdered sugar (120g)
  • 1/4 tsp almond extract (1ml)
  • 3 tbsp heavy cream (45ml)

Instructions:

  1. Preheat oven to 325°F (165°C). Generously grease a 10-12 cup Bundt pan with butter or baking spray and dust with flour, tapping out the excess.
  2. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, approximately 3 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until the batter is velvety and smooth.
  4. Sift together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
  5. Gently fold the dry ingredients into the wet batter until just combined.
  6. Fold in the fig preserves and chopped pecans using a rubber spatula to create small pockets of fruit and nuts.
  7. Pour the batter into the prepared Bundt pan and bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan briefly before transferring it to a wire cooling rack to cool completely.
  9. Prepare the almond glaze by whisking together powdered sugar, almond extract, and heavy cream until smooth. Drizzle over the cooled cake.