Sticky Fig Pudding Cake

Why You’ll Love This Recipe

• Moist and sticky: The cake has a wonderfully moist texture that is soaked in a rich caramel sauce, giving it a delicious sticky consistency.

• Deep, sweet flavor: The figs provide a natural sweetness and depth of flavor, complemented by warm spices that make this dessert feel cozy and indulgent.

• Simple ingredients: With just a few simple ingredients, this cake is easy to prepare but feels special enough for a holiday or dinner party.

• Perfect for winter: This warm, comforting cake is perfect for cold weather, making it an ideal dessert for holiday gatherings or cozy nights in.

Ingredients

For the cake:

• 1 cup dried figs, chopped

• 1 cup boiling water

• 1 tsp baking soda

• 1 ½ cups all-purpose flour

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp salt

• ¼ cup unsalted butter, softened

• ¾ cup brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

• ½ cup buttermilk

For the sauce:

• ½ cup heavy cream

• ¼ cup unsalted butter

• ½ cup brown sugar, packed

• ¼ cup dark molasses

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square pan.

2. Prepare the figs: Place the chopped dried figs into a bowl and pour the boiling water over them. Stir in the baking soda and let the figs sit for 10-15 minutes to soften. The baking soda will react with the acid in the figs to create a rich, bubbly texture.

3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, and salt. Set aside.

4. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes.

5. Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.

7. Add the figs: Gently fold the softened figs and their soaking liquid into the batter. The batter will be thick, but that’s normal.

8. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be firm, and the cake should be lightly golden.

For the sauce:

1. Make the caramel sauce: In a medium saucepan over medium heat, combine the heavy cream, butter, brown sugar, and molasses. Stir continuously until the butter is melted and the sugar has dissolved.

2. Simmer: Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes glossy.

3. Serve: Once the cake has finished baking, remove it from the oven and let it cool for a few minutes. Poke a few holes in the top of the cake with a skewer or toothpick to allow the sauce to soak in. Pour the warm caramel sauce over the cake, allowing it to soak into the sponge. Serve warm.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 20 minutes

• Cook Time: 35-40 minutes

• Total Time: 1 hour

Variations

• Nuts: Add chopped walnuts, pecans, or almonds to the batter for added crunch and flavor.

• Other dried fruits: If you don’t have figs, you can substitute them with dried dates, apricots, or raisins for a slightly different flavor profile.

• Vegan version: Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and non-dairy milk (such as almond milk) to make this recipe vegan. For the sauce, substitute heavy cream with coconut cream.

Storage/Reheating

• Storage: Store leftover sticky fig pudding cake in an airtight container in the refrigerator for up to 3 days.

• Freezing: The cake freezes well! To freeze, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the microwave or oven.

• Reheating: To reheat, warm individual slices in the microwave for 20-30 seconds or in a 300°F (150°C) oven for 10 minutes.

FAQs

Can I use fresh figs instead of dried figs?

Yes, fresh figs can be used, but they will have a different moisture content than dried figs. If using fresh figs, you may need to adjust the amount of water and baking soda to ensure the cake stays moist.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it in an airtight container. Just warm it up before serving with the sauce.

How do I know when the cake is done?

The cake is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be firm and slightly golden.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to use a blend that works well for cakes.

Can I make this without molasses?

Molasses adds a rich, deep flavor to the sauce, but if you don’t have it, you can substitute with dark corn syrup, honey, or maple syrup for a slightly different flavor.

Can I serve this with something else?

Yes! This sticky fig pudding cake is delicious on its own, but you can serve it with whipped cream, vanilla ice cream, or custard for an extra indulgent treat.

How do I prevent the cake from becoming too soggy?

Allow the cake to cool for a few minutes before pouring the caramel sauce over it. The sauce should soak into the cake, but if you pour it too soon, it might make the cake too soggy.

Can I add spices to the cake?

Yes, you can add extra spices such as cloves, allspice, or cardamom to give the cake a more complex flavor.

Conclusion

Sticky Fig Pudding Cake is the perfect dessert for cozy nights, holiday dinners, or any time you’re craving something rich, warm, and comforting. The combination of figs, spices, and caramel sauce creates a delightful sweetness, while the cake itself is moist and sticky, just as the name suggests. Whether served with ice cream or on its own, this dessert will surely become a favorite in your recipe collection. Enjoy!