Chocolate Fig Honey Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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