Yield: 1 Bundt Cake

Yummy, Yummy, Yummy!

Yummy, Yummy, Yummy!

I am super excited about this cake as it’s my first event / challenge since I have joined ‘Bundt Bakers’ that I get to share with you all! Since joining I have been obsessing over what type of bundt cake I should make given this month’s theme of ‘Boozy Bundt Cakes’. After much deliberation and going back and forth I decided to use Frangelico and Fig and this is the outcome.

The figs are simmered with Frangelico, vanilla bean and cinnamon to produce a wonderfully delicate infused cake batter than in turn bakes into a lovely and moist with a slightly chewy crust. The addition of more Frangelico in the glaze gives it that lovely kick without becoming overpowering. This is an absolute keeper of a receipe!

A big shout out to my new Bundt Baking friends and especially to Lauren Mitchell for hosting this month’s event.


  • 60mins Preparation + overnight for the eggs
  • 60mins Baking


  • Mix Master with Paddle Blender
  • 10-12 cup Bundt Pan
  • Medium Saucepan
  • Spatula / Rubber Scraper
  • Kitchen Scales
  • Measuring Spoons
  • Measuring Cup
  • Mixing Bowls x2
  • Wire Rack
  • Baking Paper
  • Glad Wrap

INGREDIENTS – Frangelico Glaze:


Note Weight (Metric) Weight (Imp.) Volume
Icing Sugar Also known as confectioners’ sugar 115g 4oz

1 cup

Double Cream

60mL 2 fl oz ¼ cup
Frangelico 60mL 2 fl oz

¼ cup

METHOD – Frangelico Glaze:

  1. In a small mixing bowl, whisk together the icing sugar, cream and Frangelico until smooth, put aside until ready to use



Note Weight (Metric) Weight (Imp.) Volume
Dried Figs 500g 18oz

3½  cups

Vanilla Bean

Cinnamon Stick



500mL 16.9 fl oz 2 cups
Water 250mL 8.5 fl oz

1 cup

Cake Flour

Sifted 360g 12.7oz 3 cup
Baking Powder Also known as Bicarb Soda

1 tsp

Baking Soda

1 tsp

½ tsp

Ground Cinnamon

1 tsp
Ground Nutmeg

½ tsp

Dark Brown Sugar

Packed Tightly 440g 15.5oz 2 cups
Vegetable Oil 250mL 8.5 fl oz

1 cup

Eggs – Large

At room temperature 3
Vanilla Extract

1 tbsp


METHOD – Cake:

  1. Pre-heat oven to 180°C / 350°F
  2. Grease the bundt pan
  3. Roughly chop the figs, making sure to remove the stalks
  4. In a medium saucepan combine the Frangelico, Figs, Vanilla Beans, Cinnamon Stick and Water
  5. Bring to boil and then reduce heat and simmer for 30 mins or until all the liquid has been absorbed
  6. Put the Frangelico & Fig compote allow to cool slightly then remove vanilla bean and cinnamon stick
  7. Sift together the Flour, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg into a mixing bowl and put aside
  8. In the mix master, beat together the Dark Brown Sugar, Vegetable Oil, Eggs and Vanilla until combined
  9. Slowly add the flour mixture, a spoonful at a time until just combined
  10. Slowly mix in the Frangelico & Fig compote until just combined
  11. Pour batter into the greased bundt pan
  12. Bake for 60 minutes on until a skewer inserted into the cake comes out clean
  13. Place the cakes on a wire rack and leave to cool for 15 minutes
  14. Gently invert the cake onto a wire rack and allow to cool completely
  15. Gently drizzle the glaze over the cooled cake

The cake will keep in an air tight container in a cool place for 2 days

Glazed and perfect

Glazed and perfect

Lovely golden crumb

Lovely golden crumb

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page.


We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to




    • My sister and Mum have a ‘tiny’ obsession with Frangelico which is why I choose to use it… now they are somewhat mad at me that I took it to work rather than inviting them over to try the cake =)


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