Ingredients:

  • 1 1/2 cups (250 g) Dried Figs, stemmed and roughly chopped
  • 1/2 cup (120 ml) Strong hot black tea or dark rum/brandy
  • 1 teaspoon (5 g) Bicarbonate of Soda (Baking Soda)
  • 1 3/4 cups (210 g) All-Purpose Flour
  • 1 teaspoon (5 g) Ground Cinnamon
  • 1/2 teaspoon (2.5 g) Ground Ginger
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 cup (60 g) Walnuts or Pecans, roughly chopped
  • 1/2 cup (115 g) Unsalted Butter, softened to room temperature
  • 3/4 cup (150 g) Dark Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/2 cup (120 ml) Buttermilk, room temperature
  • Optional Glaze:
  • 1/2 cup (60 g) Icing Sugar (Powdered Sugar), sifted
  • 1 to 2 tablespoons (15-30 ml) Milk or Lemon Juice

Instructions:

  1. Prepare and Plump the Figs: Combine the chopped figs, the hot tea/brandy, and bicarbonate of soda in a small bowl. Stir well. Set aside to soak for at least 30 minutes, or until cool.
  2. Prepare the Pan and Dry Ingredients: Preheat oven to 350°F (175°C). Grease and flour the loaf pan, or line it completely with parchment paper. In a medium bowl, whisk together the flour, cinnamon, ginger, salt, and baking powder.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and brown sugar until light and fluffy (3–4 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  4. Combine and Mix the Batter: Add the dry ingredient mixture and the buttermilk to the creamed mixture in three alternating batches, beginning and ending with the dry ingredients. Mix only until just combined. Gently fold in the plumped figs (along with any soaking liquid left in the bowl) and the chopped walnuts/pecans quickly with a rubber spatula.
  5. Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes. The cake is done when a skewer inserted into the centre comes out clean. Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  6. Glaze (Optional): Whisk the sifted icing sugar with the milk or lemon juice until a thick, drizzling consistency is reached. Drizzle over the cooled cake before serving.