For optimal enjoyment, don’t be tempted to shortchange your Fig Jam-Pecan Cake the time it needs for aging, as your patience will be rewarded with one of the most delicious luxuries of the season. Rich with pecans, dates and figs, Fig Jam-Pecan Cake is also flavored with a wealth of spices, such as ground cinnamon, nutmeg, cloves and cardamom, in addition to bourbon. The bourbon isn’t baked into the cake, but rather instilled into it, by means of the bourbon-soaked cheesecloth in which the cake will remain wrapped from now until Christmastime. Something like fruitcake (but not as heavy) and based on a recipe found in a Leisure Arts Spirit of Christmas book from more than 20 years ago, this cake could easily become a holiday tradition, along with your favorite recipe for homemade eggnog. (If you don’t have a recipe for homemade eggnog, you’ll find a good one here, which is made with a cooked egg-custard base, infused with cinnamon and mace.) I’ve had my Fig Jam-Pecan Cake aging since September when I put up a few jars of fresh fig jars. There’s cake enough for Thanksgiving, but for Christmas, I’m glad there’s still plenty of time to bake another.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.