Chocolate Fig Honey Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/3 cups liquid honey
• 1 cup tea, strong
• 1 tablespoon lemon rind, grated
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup dried fig, diced
• 4 eggs
• 1/4 cup vegetable oil
• 1 tablespoon vanilla
• 1 cup granulated sugar
• 3 ounces semisweet chocolate, chopped

Recipe

• 1 in a small saucepan, bring the honey just to a boil; remove from the heat.
• 2 stir in the tea and grated lemon rind; set pan aside and let cool slightly.
• 3 in a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
• 4 set the bowl aside.
• 5 in a large bowl, beat the eggs until pale and frothy, about 5 minutes.
• 6 beat in the oil and vanilla.
• 7 beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
• 8 alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
• 9 pour the batter into a greased 10" bundt pan.
• 10 bake in the centre of a 325 degree f oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
• 11 let cool in the pan on a rack for 30 minutes.
• 12 with a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
• 13 for the drizzle, melt the chocolate over hot (not boiling) water.
• 14 dip the tines of a fork into the chocolate; drizzle over the cake.