I love using dried figs in cake. The taste can’t be matched—and they also make the cake very moist.


Sweet Paul's cookbook:



1 lb dried black Mission figs

2 cups water

1⁄2 cup amaretto

1 teaspoon vanilla extract

2 cups light brown sugar

1 cup vegetable oil

3 large eggs

3 cups plain flour

2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄2 teaspoon ginger

1⁄4 teaspoon cardamom

1 cup walnuts, toasted

confectioners’ sugar



  1. Preheat oven to 350°F.
  2. Place the figs and water in a saucepan and simmer until the figs are tender.
  3. Place in a blender with amaretto and vanilla and blend until smooth.
  4. Beat together sugar, oil, and eggs until smooth.
  5. Add the figs and mix well.
  6. Stir in flour, baking powder, spices, and walnuts.
  7. Pour batter into a well-greased and well-floured bundt pan.
  8. Bake for about 1 hour, or until firm to the touch.
  9. Cool on a wire rack and then turn onto a platter.
  10. Sprinkle with confectioners’ sugar.

TIP:


Photography by Hector Sanchez

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