Fig Pound Cake

By • September 5, 2014 0 Comments

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Author Notes: A simple and moist pound cake with rum soaked dried fig. Chako


Serves 1 tin (20cm x 10cm)

  • 180 grams Butter (Unsalted)
  • 140 grams Brown Sugar
  • 150 grams Eggs
  • 180 grams Flour
  • 2 grams Baking Powder
  • 100-150 grams Dry figs (Rum soaked)
  • 1 Fig
  1. Heat the oven to 350F/180C. Line the baking tin with greasing paper.
  2. Leave the butter in room temperature and cream the butter and sugar together until smooth and fluffy.
  3. Mix in the eggs, until completely blended.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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