Tested till perfect Chocolate Fig Honey Cake

Chocolate Fig Honey Cake

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

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 to 16


  • 1-1/3 cups 1-1/3cupsliquid honey
  • 1 cup 1cupstrong tea
  • 1 tbsp 1tbspgrated lemon or orange rind
  • 2-3/4 cups 2-3/4cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 2 tsp 2tspcinnamon
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspallspice
  • 1/2 tsp 1/2tspground ginger
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupdiced dried figdried figs
  • 4 4eggeggs
  • 1/4 cup 1/4cupvegetable oil
  • 1 tbsp 1tbspvanilla
  • 1 cup 1cupgranulated sugar


  • 3 oz 3ozbittersweet or semisweet chocolate, chopped
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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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