Ingredients with Measurements:
- 4 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cloves
- 1/4 teaspoon of salt
- 1 cup of dark brown sugar
- 1/2 cup of melted butter
- 1/2 cup of molasses
- 2 eggs
- 2 cups of dried figs, chopped
- 1 cup of raisins
- 1/2 cup of currants
- 1/2 cup of walnuts, chopped
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-Step Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, cream together the brown sugar and butter until light and fluffy.
4. Beat in the molasses and eggs until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the figs, raisins, currants, and walnuts.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 476
Fat: 15.5 g
Carbohydrates: 77.5 g
Protein: 7.5 g
Substitutions for Ingredients:
- For the all-purpose flour, you can substitute with whole wheat flour or gluten-free flour.
- For the dark brown sugar, you can substitute with light brown sugar or coconut sugar.
- For the butter, you can substitute with coconut oil or vegan butter.
- For the molasses, you can substitute with maple syrup or honey.
- For the eggs, you can substitute with flax eggs or chia eggs.
- For the dried figs, you can substitute with dried apricots or dates.
- For the raisins, you can substitute with dried cranberries or cherries.
- For the currants, you can substitute with dried blueberries or goji berries.
- For the walnuts, you can substitute with almonds or pecans.
Variations:
- You can add in other dried fruits such as apricots, dates, cranberries, or cherries.
- You can add in other nuts such as almonds, pecans, or cashews.
- You can add in spices such as cardamom, ginger, or allspice.
- You can add in a splash of vanilla extract for extra flavor.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- Make sure to mix the batter just until combined - do not overmix.
- Make sure to check the cake for doneness after 40 minutes of baking.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The cake can be reheated in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle the top of the cake with powdered sugar or chopped nuts.
Garnishes:
- Powdered sugar
- Chopped nuts
- Whipped cream
- Ice cream
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Oatmeal
Troubleshooting Advice:
- If the cake is too dry, try adding a bit more butter or molasses.
- If the cake is too moist, try baking it for a few minutes longer.
Food Safety Advice:
- Make sure to store the cake in an airtight container at room temperature.
- Make sure to discard any leftovers after 5 days.
Food History:
Figgy Duff is a traditional British dessert that dates back to the 19th century. It is a steamed pudding made with dried fruit, spices, and molasses.
Flavor Profiles:
Figgy Duff has a sweet and spicy flavor with notes of cinnamon, nutmeg, and molasses.
Serving Suggestions:
Figgy Duff is best served warm with a dollop of whipped cream or a scoop of ice cream.
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