Description
An exceptionally moist and spiced bundt cake made with fresh fig puree, chopped dried figs, cinnamon, and nutmeg, finished with a golden honey glaze.
Ingredients
Fig Puree:
1 pound figs, very ripe, rinsed, stems removed
Cake Batter:
½ pound unsalted butter
2 cups granulated sugar
2 large eggs
2 cups fig puree
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking soda
5 ounces dried figs, stems removed, chopped
Glaze:
¼ cup honey
Instructions
1. Pulse 1 pound of rinsed fresh figs in a blender until completely smooth to yield 2 cups of puree.
2. Preheat oven to 350°F (175°C) and thoroughly grease and flour a 10-cup bundt pan.
3. Cream ½ pound unsalted butter and 2 cups granulated sugar together for 3-4 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, then mix in 2 cups fig puree and 1 teaspoon vanilla extract.
5. Whisk 3 cups flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and 2 teaspoons baking soda; fold into wet batter.
6. Fold in 5 ounces chopped dried figs, pour into prepared pan, and bake for 55 to 60 minutes until a skewer comes out clean.
7. Cool in pan for 15 minutes, invert onto a wire rack, and drizzle warm ¼ cup honey over the cake while warm.
Notes
Grease every groove of your bundt pan thoroughly to ensure a clean release. Warm the honey slightly so it glides smoothly over the cake.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 42g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 5g