Ingredients
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Key Ingredients
Make It
Step 1
Soak raisins, prunes and figs in wine overnight.
Step 2
Preheat oven to 350° F.
Step 3
Spray an 8-inch Bundt pan with cooking spray. Set aside.
Step 4
Combine wine/dried fruit mixture, almonds and ¼ cup pecans in blender or food processor; cover. Blend until a thick, grainy paste forms. Set aside.
Step 5
Combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk until thoroughly mixed. Set aside.
Step 6
Place butter in large mixer bowl. Beat at medium speed. Add dulce de leche; continue mixing for 3 minutes. Add vanilla extract, coffee mixture and grated lemon peel. Continue mixing at medium speed.
Step 7
Decrease mixer speed to low; add 2 eggs and half of the flour mixture. Add remaining 3 eggs; add remaining flour mixture. Continue mixing and scraping inside of bowl with a silicone spatula until everything is well incorporated. Add molasses; mix for 30 seconds.
Step 8
Add dried fruit paste to batter along with remaining ¼ cup pecans. Using your hands, stir until ingredients are thoroughly mixed.
Step 9
Pour batter into prepared Bundt pan. Cover with foil.
Step 10
Bake for 1 hour. Remove foil; bake for an additional 20 minutes or until wooden pick inserted in cake comes out clean.
Step 11
Cool for 1 hour in Bundt pan. Unmold and serve.
