I make this cake every fall. It’s a bit grown-up in its taste of amaretto and spices. The figs make it really moist.


This recipe is from my Fall 2015 issue!

Serves 10

You will need:

1 lb dried black Mission figs

1⁄2 cup dried cranberries


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 all purpose flour

2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄2 teaspoon ginger


1⁄4 teaspoon cardamom

caramel sauce, for serving
(you can use store bought)

1⁄2 cup toasted unsweetened
coconut


  1. Preheat oven to 350°F.
  2. Place the figs, cranberry, 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, and spices.
  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. Serve with a drizzle of caramel sauce and toasted coconut on top.

TIP:

Photography by Photography by Kristin Gladney

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