Fig Gingerbread Cakes
Photo: Iain Bagwell; Styling: Dan Becker
Yields Makes 18 Total Time 1 hr 45 mins
We baked these in two Perfect Brownie Baking Pans ($8.95; cooking.com).

How to Make It

Step 1
1

Preheat oven to 350°. Put figs in a small bowl and pour in boiling water to cover.

Step 2
2

Spray pans with cooking spray. In a bowl, using a mixer on medium speed, beat brown sugar with 1/2 cup butter until fluffy and pale, then add molasses, 1 tsp. vanilla, egg, egg yolk, spices, and salt and beat well.

Step 3
3

Whisk flour, baking powder, and baking soda in a bowl. With mixer on low speed, gradually add flour mixture to wet mixture and beat until smooth; then beat in 3/4 cup boiling water. Drain figs and stir into batter.

Step 4
4

Divide batter among pans and bake until a toothpick inserted in centers comes out clean, 20 minutes. Cool cakes 10 minutes, then invert onto a rack, using a small spatula or knife if necessary to loosen them.

Step 5
5

Beat 6 tbsp. butter in a bowl until creamy, with mixer on medium speed. Add 1 1/2 cups powdered sugar, 3/4 tsp. vanilla, and milk and beat until smooth. You should be able to stand a spoon in it; if not, beat in a little more powdered sugar to thicken.

Step 6
6

Slice thin strips of ginger from discs using a vegetable peeler. Dip peeler in hot water and dry off between slices to keep ginger from sticking. You will need 70 to 100 strips to top cakes.

Step 7
7

Spread frosting onto cakes and arrange ginger strips in a bow pattern on tops of cakes. Sprinkle with sugar to finish.

Step 8
8

*Find Australian crystallized ginger in the baking aisle.

Step 9
9

Note: Nutritional analysis is per cake.

Ingredients

 1 cup chopped dried figs
  Cooking-oil spray
 3/4 cup packed dark brown sugar
 1/2 cup plus 6 tbsp. butter, divided, at room temperature
 1/4 cup molasses (not blackstrap)
 1 3/4 teaspoons vanilla extract, divided
 1 large egg plus 1 large egg yolk, at room temperature
 1 1/2 teaspoons ground ginger
 1/2 teaspoon cinnamon
 1/4 teaspoon ground nutmeg
 1/4 teaspoon ground cloves
 1/4 teaspoon ground cardamom
 1/4 teaspoon salt
 1 cup plus 6 tbsp. flour
 1 1/4 teaspoons baking powder
 1/4 teaspoon baking soda
  About 1 1/2 cups powdered sugar
 1 1/2 tablespoons milk
 22 to 25 Australian crystallized ginger discs* (8 to 10 oz.)
  Granulated sugar, for sprinkling

Directions

Step 1
1

Preheat oven to 350°. Put figs in a small bowl and pour in boiling water to cover.

Step 2
2

Spray pans with cooking spray. In a bowl, using a mixer on medium speed, beat brown sugar with 1/2 cup butter until fluffy and pale, then add molasses, 1 tsp. vanilla, egg, egg yolk, spices, and salt and beat well.

Step 3
3

Whisk flour, baking powder, and baking soda in a bowl. With mixer on low speed, gradually add flour mixture to wet mixture and beat until smooth; then beat in 3/4 cup boiling water. Drain figs and stir into batter.

Step 4
4

Divide batter among pans and bake until a toothpick inserted in centers comes out clean, 20 minutes. Cool cakes 10 minutes, then invert onto a rack, using a small spatula or knife if necessary to loosen them.

Step 5
5

Beat 6 tbsp. butter in a bowl until creamy, with mixer on medium speed. Add 1 1/2 cups powdered sugar, 3/4 tsp. vanilla, and milk and beat until smooth. You should be able to stand a spoon in it; if not, beat in a little more powdered sugar to thicken.

Step 6
6

Slice thin strips of ginger from discs using a vegetable peeler. Dip peeler in hot water and dry off between slices to keep ginger from sticking. You will need 70 to 100 strips to top cakes.

Step 7
7

Spread frosting onto cakes and arrange ginger strips in a bow pattern on tops of cakes. Sprinkle with sugar to finish.

Step 8
8

*Find Australian crystallized ginger in the baking aisle.

Step 9
9

Note: Nutritional analysis is per cake.

Fig Gingerbread Cakes

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