MAKE THE CAKE

1. Place the figs in a medium bowl and set aside.

2. In a small saucepan, heat the Marsala over medium-high heat until just beginning to bubble. Pour the hot wine over the figs and toss to coat them. Let the figs macerate for 1 hour, or until most of the wine has been absorbed.

3. Position a rack in the center of the oven and preheat the oven to 350°F. Grease the inside of a 10-inch Bundt pan. Dust the pan with flour.

4. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.

5. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the sugar and beat at high speed until light and very creamy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Blend in the vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions and mixing just until the flour is incorporated.

6. Remove the bowl from the mixer stand and, using a rubber spatula, gently fold in the figs (along with any wine that has not been absorbed). Scrape the batter into the prepared pan and smooth the top.

7. Bake the cake for 50 to 60 minutes, until a cake tester inserted into the cake comes out clean. Cool the cake in the pan on a wire rack for 10 to 12 minutes.

8. Place another cooling rack on top and carefully invert the cake, then lift off the Bundt pan. Let cool completely.

GLAZE THE CAKE

9. In a small saucepan, heat the raspberry jam over medium heat, stirring, until melted and liquefied. Remove the pan from the heat and stir in the Marsala. Using a pastry brush, brush the entire cake with the glaze.

10. To serve, cut the cake into slices using a serrated knife.