Fig Pound Cake – a delicious recipe with Butter, Brown Sugar, Eggs, Flour, Baking Powder, figs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
674
kcal
Calories
41
g
Fat
70
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 180 grams Butter (Unsalted), 140 grams Brown Sugar, 150 grams Eggs, 180 grams Flour, and more.
Yes, Fig Pound 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.
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