Dulce de Leche and Coffee Cake

SOAK raisins, prunes and figs in wine overnight.

PREHEAT oven to 350° F.

SPRAY an 8-inch Bundt pan with cooking spray. Set aside.

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.

COMBINE flour, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk until thoroughly mixed. Set aside.

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.

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.

ADD dried fruit paste to batter along with remaining ¼ cup pecans. Using your hands, stir until ingredients are thoroughly mixed.

POUR batter into prepared Bundt pan. Cover with foil.

BAKE for 1 hour. Remove foil; bake for an additional 20 minutes or until wooden pick inserted in cake comes out clean.

COOL for 1 hour in Bundt pan. Unmold and serve.