Gingerbread with Dried Fig, Apricot and Cherry Comp

Name: Gingerbread with Dried Fig, Apricot and Cherry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, melted, cooled slightly; 1 cup (packed) light brown sugar; 1 cup mild-flavored (light) molasses; 2 large eggs; 1 cup hot water; 2/3 cup chopped crystallized ginger (about 3 1/2 ounces); Dried Fig, Apricot and Cherry Compote; Sweetened whipped cream

Servings: persons

3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, cooled slightly
1 cup (packed) light brown sugar
1 cup mild-flavored (light) molasses
2 large eggs
1 cup hot water
2/3 cup chopped crystallized ginger (about 3 1/2 ounces)
Dried Fig, Apricot and Cherry Compote
Sweetened whipped cream

1
Position rack in center of oven and preheat to 350F.
2
Generously butter and flour 12-cup Bundt pan.
3
Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl.
4
Combine melted butter and brown sugar in large bowl.
5
Beat until well blended.
6
Gradually beat in molasses.
7
Beat in eggs.
8
Add dry ingredients and beat until well blended.
9
Gradually beat in hot water.
10
Stir in chopped crystallized ginger.
11
Transfer batter to prepared pan.
12
Bake until tester inserted near center of cake comes out clean, about 55 minutes.
13
Cool cake in pan on rack 10 minutes.
14
Turn cake out onto rack and cool completely.
15
(Can be made 1 day ahead.
16
Wrap in plastic; let stand at room temperature.)
17
Cut cake into wedges.
18
Place on plates.
19
Spoon some compote alongside each wedge.
20
Garnish with sweetened whipped cream and serve.

1054

kcal

Calories

Fat

133

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 3 cups all purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Gingerbread with Dried Fig, Apricot and Cherry Compote 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!

Gingerbread with Dried Fig, Apricot and Cherry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions