Chocolate Fig Honey Cake

  • serves 12


53 Ratings
Directions for: Chocolate Fig Honey Cake


Chocolate Fig Honey Cake

1 ⅓ cup liquid honey

1 cup strong tea

1 grated lemon or orange rind

2 ¾ cup all purpose flour

2 tsp baking powder

tsp cinnamon

½ tsp baking soda

½ tsp ground ginger

½ tsp allspice

¼ tsp salt

1 cup diced dried fig

4 eggs

¼ cup vegetable oil

1 Tbsp vanilla

1 cup granulated sugar


3 oz bittersweet or semisweet chocolate, chopped


Chocolate Fig Honey Cake

1. In small saucepan, bring honey just to boil; remove from heat. Stir in tea and grated lemon rind; set pan aside and let cool slightly.

2. In bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in figs. Set bowl aside.

3. In large bowl, beat eggs until pale and frothy, about 5 minutes. Beat in oil and vanilla. Beat in sugar, 2 tbsp at a time, until slightly thickened and bubbly, about 5 minutes. Alternately fold in flour and honey mixtures, making 3 additions of flour and 2 of honey, to make thin batter.

4. Pour batter into greased 10-inch tube or Bundt pan. Bake in centre of 325°F oven for 60 to 70 minutes or until cake tester inserted into cake comes out clean. Let cool in pan on rack for 30 minutes. With knife, loosen edges of cake; turn out onto rack and let cool completely.

5. DRIZZLE: Melt chocolate in bowl over hot (not boiling water). Dip tines of fork into chocolate; drizzle over cake.


See more: Main Ingredient, Chocolate, Fruit, Eggs/Dairy, Bake, North American, Dessert

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