Ingredients:

  • 1 cup (150g) Dried Figs, stemmed and roughly chopped
  • 1 cup (240ml) Strong Black Tea, hot
  • 2 Tbsp Brandy or Dark Rum (Optional)
  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Dark Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • ½ cup (120ml) Buttermilk
  • 1 cup (120g) Powdered Sugar (for glaze)
  • 2–3 Tbsp Milk or Lemon Juice (for glaze)

Instructions:

  1. Combine chopped dried figs, hot black tea, and brandy (if using) in a heatproof bowl. Cover and allow the figs to steep and plump for at least 30 minutes. Strain the mixture, reserving the soaking liquid.
  2. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
  3. Whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger in a medium bowl. Set aside.
  4. In a large bowl, cream the softened butter and dark brown sugar until light and fluffy (about 3-4 minutes).
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Gradually add the dry ingredient mixture, alternating with the buttermilk, beginning and ending with the dry mixture. Mix only until just combined; avoid overmixing.
  7. Gently fold in the strained, plumped figs using a rubber spatula.
  8. Pour the batter into the prepared loaf pan. Optionally, brush the top with 1-2 teaspoons of the reserved soaking liquid.
  9. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean.
  10. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  11. Once fully cooled, whisk together powdered sugar and milk/lemon juice to create a thick, pourable glaze. Drizzle generously over the cake and allow the glaze to set before slicing.