Bourbon Vanilla Fig Bundt Cake


for the cake
1lb dried black mission figs, roughly chopped
1 vanilla bean
1 cinnamon stick
1 c bourbon
1 c water
3 c sifted cake flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 c packed brown sugar
1 c vegetable oil
3 eggs, room temperature
1 tsp vanilla extract
for the glaze
1 c sifted confectioners sugar
2 tsp bourbon
1/2 tsp vanilla extract
4 Tbsp heavy cream

Preheat oven to 350 degrees
In a medium saucepan combine figs, vanilla bean, cinnamon stick, bourbon and water. Simmer until liquid is nearly absorbed about 30 minutes. Remove cinnamon stick and vanilla bean and allow to cool.
Meanwhile, in a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In the bowl of a stand mixture beat together brown sugar, oil, eggs and vanilla until well combined. Slowly beat in flour mixture.
Fold in fig mixture.
Pour batter into a greased and floured bundt pan. Bake for 1 hour or until toothpick comes out clean. Cool in the pan for 15 minutes then turn on to a plate an cool completely.
Prepare the glaze
Whisk together confectioners sugar, bourbon, vanilla extract and cream. Pour glaze over the cake.