Do you know that sudden craving for a dessert that tastes like home, ancient traditions, and afternoons spent with a steaming cup of tea in hand? Well, this Dried Fig and Raisin Cake was born just like that, from the desire for something genuine and comforting.
Often, when we think of fig desserts, our mind immediately goes to the end of summer, to those sweet fruits freshly picked from the tree.
But let’s admit it: the season for fresh figs is very short and always slips through our fingers! That’s why I’ve learned to absolutely love using dried figs in baking.
They’re not just a “substitute,” but an incredible resource: they concentrate all the sweetness and aroma of the fruit, making it available all year round.
In this recipe, the dried figs and raisins become the absolute protagonists thanks to a little secret: a generous soaking in rum (or grappa, if you prefer a stronger character).
This step not only serves to rehydrate the fruit, but it also allows the liquor to blend with the batter, making each slice incredibly fragrant and perfectly moist.
It is a cake with a rustic texture but a tender heart, prepared in a small pan (7 inches) to make it tall, compact, and full of flavor.
If you’re looking for a cake that’s not just your usual pantry cake, but something that warms the heart with its intense aromas, you must absolutely try the Dried Fig and Raisin Cake!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Dried Fig and Raisin Cake
- 3 eggs (large)
- cup sugar
- cup butter (melted)
- 1½ cups all-purpose flour
- 1 packet baking powder
- ¼ cup rum (or grappa)
- 1 cup dried figs
- cup raisins
- as needed powdered sugar (for dusting over the cake)
Tools
- 1 Electric whisk
- 1 Cake pan springform 7-inch diameter
- 1 Bowl
- 1 Spatula rubber
How to Prepare the Dried Fig and Raisin Cake
1- Fruit Preparation: First, soak the dried figs and raisins in the quarter cup of rum. Let them absorb the flavor well.
2- Basic Batter: In a large bowl, beat the eggs with the sugar using the electric whisk until they become light and frothy. Add the melted (warm) butter and continue to beat to combine everything.
3- Aromatic Touch: Drain the figs and raisins from the rum. Pour the remaining rum directly into the egg and sugar mixture, mixing well. Meanwhile, chop the soaked figs into small pieces.
4- Dry Ingredients: Sift together the flour and baking powder. Add them gradually to the liquid batter, continuing to work the mixture until it is smooth and lump-free.
5- Add the Fruit: Add the chopped figs and raisins to the batter. This time use a spatula, gently mixing from bottom to top to distribute the fruit evenly.
6- Baking: Prepare a 7-inch pan, greasing and flouring it. Pour in the batter and bake in a preheated static oven at 320-338°F, placing the cake pan on the central rack.
Remember to do the toothpick test only after the first 35 minutes of baking, otherwise the cake will deflate.
7- Finishing: Once cooked (always do the toothpick test!), let it cool completely before unmolding. Before serving, sprinkle generously with powdered sugar.
Storage, Tips, and Variations for the Dried Fig and Raisin Cake
This cake keeps very well for 3-4 days under a glass dome; in fact, it’s even better the day after because the rum flavors have had time to settle.
Always remember the “toothpick test” after the first 35 minutes.
The Crunchy Touch (Walnuts or Pine Nuts): Dried figs loudly call for nuts. Adding 50 g of coarsely chopped walnut kernels or some pine nuts on top will give a wonderful contrast of textures.
Chocolate Version: For chocolate lovers, add 50 g of dark chocolate chips to the batter. The combination of figs, rum, and chocolate is a timeless and very refined classic.
Chocolate Version: For chocolate lovers, add 50 g of dark chocolate chips to the batter. The combination of figs, rum, and chocolate is a timeless and very refined classic.
The Flour Dip Trick: Dried figs are heavy. After cutting and draining them from the rum, dry them well with paper towels and dust them in a layer of flour before adding them to the batter. This will prevent them from all sinking to the bottom of the cake pan during baking.
Room Temperature Eggs: To get a truly fluffy and light batter (essential for a soft cake), make sure the eggs are not cold from the fridge when you start beating them.
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FAQ (Frequently Asked Questions) for the Dried Fig and Raisin Cake
Can I replace rum with another liquor?
Absolutely! If you prefer a drier taste, you can use grappa (as indicated in the recipe), while for a sweeter and fruitier aroma, Marsala or Vin Santo are excellent alternatives. If you want to avoid alcohol, use orange juice or aromatic tea.
Figs and raisins always fall to the bottom, how can I prevent this from happening?
The secret is to drain the fruit well from the liquor and pat it with paper towels. Then, lightly flour it before adding it to the batter as the last step. This will help the fruit pieces stay “suspended” during baking.
Can I use fresh figs instead of dried ones?
Yes, but keep in mind that fresh figs release a lot of moisture. If you decide to use them, soaking in rum is not needed. Cut them into pieces and add them to the batter, but the texture of the cake will be more moist and less “rustic” compared to the version with dried figs.
How long does the cake keep?
This cake remains soft for 3-4 days. It is recommended to store it under a glass dome or wrapped in plastic wrap to prevent the air from drying it out. In fact, the second day it is even better because the flavors blend perfectly!
Can the recipe be made lactose-free?
Absolutely yes! You just need to replace the ½ cup of butter with ½ cup of vegetable oil (sunflower or corn). The cake will remain very light and fragrant.
