Pecan Rum Cakes with Figs

  • Yield: 12 servings


1 1/2cups all-purpose flour
1cup cornstarch
2teaspoons baking powder
1/2teaspoon allspice
1/4teaspoon salt
1cup (2 sticks) unsalted butter, at room temperature
1cup sugar
6 eggs, at room temperature
1/2cup dark rum
1teaspoon vanilla extract
2tablespoons mayonnaise
1/2cup chopped pecans
1 1/4cups fig preserves
1/4cup confectioners' sugar


  1. Preheat oven to 350F. Butter the bottom and sides of a 10-inch springform pan, line the bottom with parchment paper, and butter the paper.
  2. Sift flour, cornstarch, baking powder, allspice and salt into a large bowl.
  3. Using an electric mixer, beat butter and sugar on high speed 2 to 3 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition, and stopping to scrape the sides of the bowl. Turn mixer to low and add dry ingredients; blend until well incorporated, stopping occasionally to scrape the sides of the bowl. Add rum and vanilla and mix until combined. Add mayonnaise and beat 30 seconds or until mixture is smooth. Stir in pecans and preserves.
  4. Pour batter into the prepared pan and bake 50 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean and cake begins to pull away from the sdies of the pan. Remove from the oven and let cool on a wire rack 10 minutes; remove the sides of the pan and let cool completely. Invert cake to remove the bottom of the pan and the parchment and transfer it, right side up, onto a platter. Sprinkle liberally with confectioners’ sugar.

Reprinted from The Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Copyright 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press.