Chocolate Fig Honey Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Fig Honey Cake

This recipe makes 16 servings

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Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1-1/3 cups liquid honey 1-1/3 cups liquid honey
  • 1 cup strong tea 1 cup strong tea
  • 1 tbsp grated lemon or orange rind 1 tbsp grated lemon or orange rind
  • 2-3/4 cups all-purpose flour 2-3/4 cups all-purpose flour
  • 2 tsp baking powder 2 tsp baking powder
  • 2 tsp cinnamon 2 tsp cinnamon
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/2 tsp allspice 1/2 tsp allspice
  • 1/2 tsp ground ginger 1/2 tsp ground ginger
  • 1/4 tsp salt 1/4 tsp salt
  • 1 cup diced dried figs 1 cup diced dried figs
  • 4 eggs 4 eggs
  • 1/4 cup vegetable oil 1/4 cup vegetable oil
  • 1 tbsp vanilla 1 tbsp vanilla
  • 1 cup granulated sugar 1 cup granulated sugar
  • Drizzle:
  • 3 oz bittersweet or semisweet chocolate , chopped3 oz bittersweet or semisweet chocolate, chopped

Preparation

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.

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

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.

Pour batter into greased 10-inch (25 cm) tube or Bundt pan. Bake in centre of 325°F (160°C) 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.

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

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