Prep 20 mins
Cook 1 hr 10 mins
The only chocolate in this cake is the drizzle which is optional. Apart from that, this is a lovely cake which is not too sweet - perfect with a cup of tea.
- 1 1⁄3 cups liquid honey
- 1 cup tea, strong
- 1 tablespoon lemon rind, grated
- 2 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 1 cup dried fig, diced
- 4 eggs
- 1⁄4 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup granulated sugar
- 3 ounces semisweet chocolate, chopped
- In a small saucepan, bring the honey just to a boil; remove from the heat.
- Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
- In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
- Set the bowl aside.
- In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
- Beat in the oil and vanilla.
- Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
- Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
- Pour the batter into a greased 10" Bundt pan.
- Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
- Let cool in the pan on a rack for 30 minutes.
- With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
- For the drizzle, melt the chocolate over hot (not boiling) water.
- Dip the tines of a fork into the chocolate; drizzle over the cake.