Chocolate Fig Honey Cake Recipe

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Servings: 12

Ingredients

Cost per serving $1.20 view details

Directions

  1. In small saucepan, bring honey just to boil; remove from heat. Stir in tea and grated lemon rind; set pan aside and let cold slightly.
  2. In bowl, whisk together flour, baking pwdr, cinnamon, baking soda, ginger, allspice and salt; stir in figs. Set bowl aside.
  3. In large bowl, beat Large eggs till pale and frothy, about 5 min. Beat in oil and vanilla. Beat in sugar, 2 tbsp at a time, till slightly thickened and bubbly, about 5 min. Alternately mix in flour and honey mixtures, making 3 additions of flour and 2 of honey, to make thin batter.
  4. Pour batter into greased 10-inch tube or possibly Bundt pan. Bake in centre of 325 F oven for 60 to 70 min or possibly till cake tester inserted into cake comes out clean. Let cold in pan on rack for 30 min. With knife, loosen edges of cake; turn out onto rack and let cold completely.
  5. DRIZZLE: Heat chocolate in bowl over warm (not boiling water). Dip tines of fork into chocolate; drizzle over cake.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 138g
Recipe makes 12 servings
Calories 338  
Calories from Fat 89 26%
Total Fat 10.25g 13%
Saturated Fat 3.2g 13%
Trans Fat 0.12g  
Cholesterol 69mg 23%
Sodium 338mg 14%
Potassium 189mg 5%
Total Carbs 59.78g 16%
Dietary Fiber 2.9g 10%
Sugars 34.59g 23%
Protein 6.26g 10%
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