Sticky Ginger Fig Cake With Cinnamon Brandy Sauce

READY IN: 1hr 10mins
Recipe by Olha7397

A warm and comforting dessert.

Top Review by Abby Girl

This cake is really delicious! The cake makes up very moist, so it could be made up in advanced. Next time, I would consider cutting the recipe in half, using one of my smaller springform pans. I wasn't too crazy about the sauce, though. It is not a sauce that can withstand making up in advance and re-heating and I found it very rich. I think I would use a different type of sauce next time!!

Ingredients Nutrition


  1. Place figs in medium bowl. Sprinkle with baking soda. Pour boiling water over top. Let stand for 10 minutes. Process (with liquid) in blender or food processor until almost smooth.
  2. Cream margarine and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition.
  3. Combine flour, baking powder and ginger in small bowl. Add to margarine mixture. Stir well. Add fig mixture. Stir. Line bottom and side of greased 8 inch springform pan with parchment (not waxed) paper. Spread batter evenly in pan. Bake in 350°F oven for about 50 minutes until wooden pick inserted in centre of cake comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool.
  4. CINNAMON BRANDY SAUCE: Heat and stir all 5 ingredients in medium saucepan on medium until boiling. Boil for about 5 minutes, without stirring, until slightly thickened. Let stand for 5 minutes. Makes 1 cup sauce. Drizzle over individual servings of warm cake. Cuts into 8 wedges.
  5. Company’s Coming Most Loved Treats.

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