Chocolate Fig Honey Cake

Name: Chocolate Fig Honey Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12-16 serving(s)
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; 3 ounces semisweet chocolate, chopped

Submitted by Irmgard

"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."

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Ready In:: 1hr 30mins
Ingredients:: 16
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

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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RECIPE SUBMITTED BY

Irmgard

Canada

I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!

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