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Serves
1 Tin (20cm x 10cm)
Author Notes
A simple and moist pound cake with rum soaked dried fig. —nana.maki
Ingredients
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180 grams
Butter (Unsalted)
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140 grams
Brown Sugar
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150 grams
Eggs
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180 grams
Flour
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2 grams
Baking Powder
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100-150 grams
Dry figs (Rum soaked)
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1
Fig
Directions
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Heat the oven to 350F/180C. Line the baking tin with greasing paper.
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Leave the butter in room temperature and cream the butter and sugar together until smooth and fluffy.
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Mix in the eggs, until completely blended.
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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.
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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.
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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.
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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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