Sticky Ginger Fig Cake With Cinnamon Brandy Sauce

Name: Sticky Ginger Fig Cake With Cinnamon Brandy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups chopped dried figs; 1 teaspoon baking soda; 1 1/3 cups boiling water; 1/3 cup butter or 1/3 cup hard margarine, softened; 2/3 cup brown sugar, packed; 2 large eggs; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/4 cup minced crystallized ginger; CINNAMON BRANDY SAUCE; 1/2 cup butter or 1/2 cup hard margarine, cut up; 1/2 cup brown sugar, packed; 1/2 cup whipping cream; 2 tablespoons brandy; 1/2 teaspoon ground cinnamon

Servings: persons

1 1/3 cups chopped dried figs
1 teaspoon baking soda
1 1/3 cups boiling water
1/3 cup butter or 1/3 cup hard margarine, softened
2/3 cup brown sugar, packed
2 large eggs
1 cup all-purpose flour
2 teaspoons baking powder
1/4 cup minced crystallized ginger
CINNAMON BRANDY SAUCE
1/2 cup butter or 1/2 cup hard margarine, cut up
1/2 cup brown sugar, packed
1/2 cup whipping cream
2 tablespoons brandy
1/2 teaspoon ground cinnamon

1
Place figs in medium bowl. Sprinkle with baking soda. Pour boiling water over top. Let stand for 10 minutes. Process (with liquid) in blender or food processor until almost smooth.
2
Cream margarine and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition.
3
Combine flour, baking powder and ginger in small bowl. Add to margarine mixture. Stir well. Add fig mixture. Stir. Line bottom and side of greased 8 inch springform pan with parchment (not waxed) paper. Spread batter evenly in pan. Bake in 350u00b0F oven for about 50 minutes until wooden pick inserted in centre of cake comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool.
4
CINNAMON BRANDY SAUCE: Heat and stir all 5 ingredients in medium saucepan on medium until boiling. Boil for about 5 minutes, without stirring, until slightly thickened. Let stand for 5 minutes. Makes 1 cup sauce. Drizzle over individual servings of warm cake. Cuts into 8 wedges.
5
Company's Coming Most Loved Treats.

1589

kcal

Calories

134

Fat

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 15 ingredients. The key ingredients include: 1 1/3 cups chopped dried figs, 1 teaspoon baking soda, 1 1/3 cups boiling water, 1/3 cup butter or 1/3 cup hard margarine, softened, and more.

Yes, Sticky Ginger Fig Cake With Cinnamon Brandy Sauce 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!