“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.”
1hr 30mins

Ingredients Nutrition


  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.

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