Fig Gingerbread Cakes Recipe

Name: Fig Gingerbread Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped dried figs; Cooking-oil spray; 3/4 cup packed dark brown sugar; 1/2 cup plus 6 tbsp. butter, divided, at room temperature; 1/4 cup molasses (not blackstrap); 1 3/4 teaspoons vanilla extract, divided; 1 large egg plus 1 large egg yolk, at room temperature; 1 1/2 teaspoons ground ginger; 1/2 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 1/4 teaspoon salt; 1 cup plus 6 tbsp. flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon baking soda; About 1 1/2 cups powdered sugar; 1 1/2 tablespoons milk; 22 to 25 Australian crystallized ginger discs* (8 to 10 oz.); Granulated sugar, for sprinkling

Servings: persons

1 cup chopped dried figs
Cooking-oil spray
3/4 cup packed dark brown sugar
1/2 cup plus 6 tbsp. butter, divided, at room temperature
1/4 cup molasses (not blackstrap)
1 3/4 teaspoons vanilla extract, divided
1 large egg plus 1 large egg yolk, at room temperature
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 cup plus 6 tbsp. flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
About 1 1/2 cups powdered sugar
1 1/2 tablespoons milk
22 to 25 Australian crystallized ginger discs* (8 to 10 oz.)
Granulated sugar, for sprinkling

1
Preheat oven to 350u00b0. Put figs in a small bowl and pour in boiling water to cover.
2
Spray pans with cooking spray. In a bowl, using a mixer on medium speed, beat brown sugar with 1/2 cup butter until fluffy and pale, then add molasses, 1 tsp. vanilla, egg, egg yolk, spices, and salt and beat well.
3
Whisk flour, baking powder, and baking soda in a bowl. With mixer on low speed, gradually add flour mixture to wet mixture and beat until smooth; then beat in 3/4 cup boiling water. Drain figs and stir into batter.
4
Divide batter among pans and bake until a toothpick inserted in centers comes out clean, 20 minutes. Cool cakes 10 minutes, then invert onto a rack, using a small spatula or knife if necessary to loosen them.
5
Beat 6 tbsp. butter in a bowl until creamy, with mixer on medium speed. Add 1 1/2 cups powdered sugar, 3/4 tsp. vanilla, and milk and beat until smooth. You should be able to stand a spoon in it; if not, beat in a little more powdered sugar to thicken.
6
Slice thin strips of ginger from discs using a vegetable peeler. Dip peeler in hot water and dry off between slices to keep ginger from sticking. You will need 70 to 100 strips to top cakes.
7
Spread frosting onto cakes and arrange ginger strips in a bow pattern on tops of cakes. Sprinkle with sugar to finish.
8
*Find Australian crystallized ginger in the baking aisle.
9
Note: Nutritional analysis is per cake.

959

kcal

Calories

Fat

165

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 cup chopped dried figs, Cooking-oil spray, 3/4 cup packed dark brown sugar, 1/2 cup plus 6 tbsp. butter, divided, at room temperature, and more.

Yes, Fig Gingerbread Cakes 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!

Fig Gingerbread Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions