Sticky Ginger Fig Cake With Cinnamon Brandy Sauce Recipe

Name: Sticky Ginger Fig Cake With Cinnamon Brandy Sauce
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Dried Figs; 1 teaspoon baking soda; 1 cup boiling water; 2 tablespoons butter; ½ cup brown sugar; 2 large eggs; All Purpose Flour; 2 teaspoons baking powder; Crystallized Ginger; Whipping Cream; ½ cup brandy; Ground Cinnamon

Indulge in the irresistible warmth of our Sticky Ginger Fig Cake, a comforting dessert masterpiece. This recipe combines the sweetness of figs with the spicy kick of ginger, all perfectly complemented by a luscious cinnamon brandy sauce. Perfect for cozy nights in or impressing guests!

Prep Time 25 mins

Cook Time 70 mins

Calories 490.1 kcal

Protein 9g

Rating 4.5 (2 Reviews)

Sticky Ginger Fig Cake With Cinnamon Brandy Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sticky Ginger Fig Cake With Cinnamon Brandy Sauce

Dried Figs
1 teaspoon baking soda
1 cup boiling water
2 tablespoons butter
½ cup brown sugar
2 large eggs
All Purpose Flour
2 teaspoons baking powder
Crystallized Ginger
Whipping Cream
½ cup brandy
Ground Cinnamon

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How to Make Sticky Ginger Fig Cake With Cinnamon Brandy Sauce

Preheat oven to 350°F (175°C).
Place 1 cup dried figs in a medium bowl. Sprinkle with 1 teaspoon baking soda.
Pour 1 cup boiling water over the figs. Let stand for 10 minutes.
Process the fig mixture in a blender or food processor until almost smooth.
In a large bowl, cream together 1 cup (2 sticks) softened margarine and ¾ cup packed brown sugar until light and fluffy.
Add 2 large eggs, one at a time, beating well after each addition.
In a separate small bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 2 teaspoons ground ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the fig mixture.
Line the bottom and sides of an 8-inch springform pan with parchment paper. Grease the parchment.
Pour the batter into the prepared pan and spread evenly.
Bake for 50-60 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
**Cinnamon Brandy Sauce:** In a medium saucepan, combine ½ cup brandy, ½ cup brown sugar, 2 tablespoons cinnamon, ¼ cup water, and 2 tablespoons butter.
Heat over medium heat, stirring until the sugar dissolves and the sauce comes to a boil.
Reduce heat to low and simmer for about 5 minutes, without stirring, until slightly thickened.
Remove from heat and let stand for 5 minutes before drizzling over warm cake slices.
Serve warm, cut into 8 wedges.