I made this cake a few weeks ago to test it out for my holiday celebrations and it passed the test! It’s like gingerbread fig newton with icing…yum! The crystallized ginger bows add a little kick as well as make this cake adorably cute for holiday gatherings.
Gingerbread Fig Cakes with Bow Decoration
(adapted from Sunset Mag)
1 cup chopped dried figs
3/4 cup packed dark brown sugar
1/2 cup butte , room temperature
1/4 cup molasses
1 1/2 teaspoons vanilla extract
1 large egg plus 1 large egg yolk, at room temperature
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup plus 6 tablespoons of flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup of boiling water
1 1/2 cups powdered sugar
1 1/2 tablespoons milk
6 tablespoons of butter
1 teaspoon of vanilla
crystallized ginger (optional)
- Preheat oven to 350°. Butter and flour a rectangular cake pan.
- Put figs in a small bowl and pour in boiling water to cover.
- Beat (using a hand or stand mixer) brown sugar with 1/2 cup butter until fluffy and pale. Add molasses, 1 1/2 teaspoons vanilla extract, egg, egg yolk and beat well.
- In a seperate bowl, whisk flour, baking powder, baking soda, spices and salt and in a bowl.
- With mixer on low speed, gradually add dry mixture to wet mixture and beat until smooth. Then add 3/4 cup boiling water.
- Drain figs, chop and stir into batter.
- Pour batter into the cake pan and bake for approximatye 30 minutes or until inserted toothpick comes out clean.
- Meanwhile, prepare the icing. Beat 6 tablespoons of butter in a bowl until creamy. Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla, milk and beat until smooth. The icing should be thick and stiff, if not add more powdered sugar.
- Allow cake to cool before icing.
- Optional: when serving, use crystallized ginger to decorate each serving. I used a paring knife to slice thin strips to use to make a bow.