Sticky Ginger Fig Cake with Cinnamon Brandy Sauce
Indulge in the rich, spiced decadence of this Sticky Ginger Fig Cake with Cinnamon Brandy Sauce—a dessert that combines the earthy sweetness of dried figs with the warming flavor of ground ginger for a perfectly moist and luxurious cake. Topped with a velvety sauce made from heavy cream, brown sugar, and a touch of brandy, this recipe is ideal for cozy gatherings or holiday celebrations. The addition of molasses enhances the cake's deep caramelized notes, while the cinnamon-spiked sauce provides a luscious finishing touch that pairs beautifully with each bite. Serve it warm, with a drizzle of sauce and optional vanilla ice cream, for an irresistible treat that’s sure to impress. Perfect for lovers of bold, spiced desserts, this cake is a showstopper that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 225 grams Dried figs, chopped
- 250 milliliters Water
- 1 teaspoon Baking soda
- 125 grams Unsalted butter, softened
- 150 grams Brown sugar
- 2 tablespoons Molasses
- 2 Large eggs
- 180 grams All-purpose flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 120 milliliters Heavy cream
- 75 grams Brown sugar (for sauce)
- 2 tablespoons Unsalted butter (for sauce)
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Brandy
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a saucepan, combine the chopped figs and water. Bring to a boil, then reduce the heat and simmer for 5 minutes until the figs soften. Remove from heat and stir in the baking soda (the mixture will bubble slightly). Set aside to cool.
In a mixing bowl, cream together the softened butter, brown sugar, and molasses until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, ground ginger, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, alternating with the cooled fig mixture, until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the cinnamon brandy sauce. In a small saucepan over medium heat, combine the heavy cream, brown sugar, butter, and ground cinnamon. Stir until the sugar dissolves and the mixture is smooth.
Reduce the heat to low and stir in the brandy and vanilla extract. Simmer gently for 2-3 minutes, then remove from heat.
Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
Serve the cake warm with the cinnamon brandy sauce drizzled generously over each slice. Optionally, pair with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 539.0 g | 196% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 357.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 779 mg | 60% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2803 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
