Chocolate Fig Honey Cake Recipe

Name: Chocolate Fig Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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."]

1150

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 cups liquid honey, 1 cup tea, strong, 1 tablespoon lemon rind, grated, 2 3/4 cups all-purpose flour, and more.

Yes, Chocolate Fig Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Fig Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions