Description
A delightful cake combining the sweetness of figs and the crunch of walnuts, topped with a zesty orange-rum syrup.
Ingredients
Scale
- 150g (1 cup) dried figs, chopped
- 180ml (3/4 cup) boiling water
- 1/2 tsp baking soda
- 115g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup, packed) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 190g (1 1/2 cups) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 90g (3/4 cup) chopped walnuts
- 120ml (1/2 cup) freshly squeezed orange juice
- 60ml (1/4 cup) dark rum
- 100g (1/2 cup) granulated sugar
- Zest of 1 orange
- 1/2 tsp ground cinnamon
Instructions
- Chop the dried figs and soak them in boiling water with baking soda for 15 minutes.
- Cream the softened butter and brown sugar until light and fluffy, then add eggs and vanilla extract.
- Mix in the soaked figs and gradually fold in the dry ingredients, followed by the chopped walnuts.
- Preheat the oven to 175°C (350°F) and bake the batter in a greased 8-inch round cake pan for 40-45 minutes.
- Prepare the orange-rum syrup by boiling orange juice, dark rum, sugar, orange zest, and cinnamon, then simmer until thickened.
- Poke holes in the cooled cake and pour the warm syrup over it, allowing it to soak in before serving.
Notes
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for longer storage, wrapped in plastic wrap.
- Can be frozen for up to three months.
- Best served warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Fig Cake, Walnut Cake, Orange-Rum Syrup, Dessert Recipe