Mediterranean Vinyl Mats
Five Two Silicone Oven Mitts & Pot Holders
Five Two Silicone Straws
Collapsible To-Go Cup (Set of 2)
Our Greatest Hits
What to Cook
How to Cook
New & Now
Home & Design
Burnt Toast Podcast
You're Good! Little Joys for Well-Being
My Family Recipe
More Ketchup, Please
Add a Recipe
Big Little Recipes
No-Churn Ice Cream With Vanilla Bean & Scotch
Caramelized Cherry Clafoutis Recipe
Choros a la Chalaca Recipe
Cha Trung (Vietnamese Egg Meatloaf)
Fig Pound Cake
September 5, 2014
A simple and moist pound cake with rum soaked dried fig. —
1 tin (20cm x 10cm)
Dry figs (Rum soaked)
In This Recipe
Heat the oven to 350F/180C. Line the baking tin with greasing paper.
Leave the butter in room temperature and cream the butter and sugar together until smooth and fluffy.
Mix in the eggs, until completely blended.
Sift the flour with baking powder and fold in the flour in 1/3 parts, adding last the ‘fig soaked in rum’ cut into small pieces.
Scrape the 80% of the cake batter into the prepared pan, decorating the top with fresh sliced fig, covering the remainder of the batter to cover the fig. Smooth the top off.
Bake for about an 1 hour, until the edges are browned and a cake tester inserted in the middle of the cake comes out clean.
Allow to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving.
See what other Food52ers are saying.
Popular on Food52