Chocolate Fig Honey Cake

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.

• Ready In: 1 hr 30 mins
• Serves: 12-16

Ingredients

• 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

• Drizzle (optional)

• 3  ounces  semisweet chocolate, chopped

Directions

1. In a small saucepan, bring the honey just to a boil; remove from the heat.
2. Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
3. In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
4. Set the bowl aside.
5. In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
6. Beat in the oil and vanilla.
7. Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
8. Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
9. Pour the batter into a greased 10" Bundt pan.
10. 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.
11. Let cool in the pan on a rack for 30 minutes.
12. With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
13. For the drizzle, melt the chocolate over hot (not boiling) water.
14. Dip the tines of a fork into the chocolate; drizzle over the cake.