Ingredients with Measurements:
- 1 cup dried figs, chopped
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup milk
Special Equipment Needed:
- 9-inch cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease a 9-inch cake pan with butter or cooking spray.
3. In a bowl, soak the chopped figs in hot water for 10 minutes.
4. Drain the figs and set aside.
5. In a large bowl, cream the softened butter and brown sugar together with an electric mixer until light and fluffy.
6. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
7. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
8. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and beat until just combined.
9. Fold in the chopped figs.
10. Pour the batter into the prepared cake pan and smooth the top with a spatula.
11. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. Remove the cake from the oven and let it cool in the pan for 10 minutes.
13. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Total time: 1 hour and 5 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 305
Fat: 12g
Carbohydrates: 47g
Protein: 4g
Sodium: 238mg
Sugar: 32g
Substitutions for ingredients:
- Dried figs can be substituted with dried apricots, dates, or raisins.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
Variations:
- Add chopped nuts such as walnuts, pecans, or almonds to the batter.
- Add a teaspoon of orange zest to the batter for a citrusy flavor.
- Top the cake with a dollop of whipped cream or vanilla ice cream.
Tips and Tricks:
- Soaking the figs in hot water before adding them to the batter will make them softer and easier to mix in.
- Be sure to cream the butter and sugar together until light and fluffy to ensure a tender and moist cake.
- Do not overmix the batter as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage Instructions:
Store the Figgy Pudding Cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 10-15 minutes or until warm.
Presentation Ideas:
Serve the Figgy Pudding Cake on a cake stand or platter and dust with powdered sugar. Garnish with fresh figs or whipped cream.
Garnishes:
Fresh figs, whipped cream, powdered sugar
Pairings:
Serve the Figgy Pudding Cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the recipe.
- If the cake is not rising properly, check the expiration date of the baking powder and baking soda.
Food Safety Advice:
- Be sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food History:
Figgy Pudding Cake is a traditional British dessert that dates back to the 16th century. It was originally made with suet, breadcrumbs, and dried fruit, and was often served during the Christmas season.
Flavor Profiles:
Sweet, fruity, spicy
Serving Suggestions:
Serve the Figgy Pudding Cake as a dessert after a holiday meal or as a sweet treat with afternoon tea.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Sweet, Fruity, Moist, Rich, Caramelized