This is probably my favorite pound cake and I baked them and ate them a lot… The cake is moist and very fragrant. It’s absolutely fantastic served with sour cream ice cream and warm raw sugar sauce. It freezes beautifully.
Makes one 8 ½ x 4 ½ x 2 1/2–inch loaf cake, about 10 servings.
- ½ pound fresh figs (3 to 4 large)
- 2 cups cake flour (1 ¾ cups of all-purpose flour+1/4 cup cornstarch)
- 1 tsp baking powder
- ¼ tsp salt
- 8 oz (2 sticks, 16 tbsp) unsalted butter, softened
- 1 cup superfine sugar
- 4 large eggs, at room temperature
- 3 tbsp milk
- 2 tsp vanilla extract
- ½ cup toasted unsweetened coconut
Center a rack in the oven and preheat it to 325 F. Grease and dust the pan with flour or line it with parchment paper.
Cut off the stems of the figs, then cut them in half vertically. Cut each half vertically in half again, then cut each quarter into small pieces. Place the chopped figs in a small bowl.
Sift the dry ingredients except the coconut. Take 2 tbsp of this mixture and toss with the fig pieces to coat them completely.
Beat the butter on medium speed until fluffy. Gradually add the sugar, and cream together well, scraping the sides and bottom of the bowl.
Adjust the mixer speed to medium-low. One at a time, add the eggs, mixing well after each addition.
In a small bowl, combine the milk and vanilla.
Turn the mixer speed to low and add the dry ingredients in 3 stages alternating with the milk mixture in 2 stages. Add the figs and coconut, stir to distribute evenly.
Pour the cake batter into the prepared pan. Put the pan on a baking sheet (to prevent the bottom of the cake from overbrowning). Bake for 1 hr 10 minutes-1hr 15 minutes, until the cake is light golden and a tester inserted in the center comes out clean.
Remove the pan from the oven and cool on a rack for 20 minutes. Loosen the cake and invert it on a rack.
Keep at room temperature, wrapped in plastic, up to 4 days.
Adapted from Carole Bloom
August 13, 2018 at 9:53 am
What is the best way to freeze this pound cake?
April 1, 2017 at 4:42 am
No way i will keep it room temperature..So yummy it looks who will keep it for next hour
July 25, 2011 at 12:16 pm
Elvis, thank you very much for a feedback. I’m glad your family liked the cake.
July 19, 2011 at 6:18 pm
My family ‘loved’ this cake!! Thank you for the recipe. I like to bake and this cake gave me another option to use figs (from our own tree :)) The figs came out enough sweet and caramelized!
December 23, 2009 at 10:55 pm
Christine, yes, you can. Make sure they are not too dry. Otherwise, plump them in hot water.
December 21, 2009 at 3:18 pm
this looks perfect, can i use dried figs instead?
July 28, 2009 at 10:40 pm
Rose, I tried to reach you by email you left in your comment, but it gets rejected as non-existent.
I am not experienced in vegan baking. But I know that there are some vegan substitutes for eggs. Also there is a fabulous blog at http://bittersweetblog.wordpress.com/. Hannah is really an expert in vegan baking. I am sure you will find recipes you’ll like.
July 24, 2009 at 3:53 am
Vera, this cake looks beautiful… am sure it would taste gorgeous… I absolutely adore figs! I tend to finish boxes of it within a couple of days. One problem – I am allergic to eggs. can you please help with some substitution ideas? I dont get energee where i live ( in Asia)
February 14, 2009 at 11:07 pm
dear vera, thank you very much for your help. =)
I’ve tried to ask around the yahoo answers, and most of the people told me to use both heat.. =)
with love from indonesia
February 14, 2009 at 12:44 pm
Selphie, use the bottom heat only, and set your oven to 160C if you can. If you can’t set it to 160C, bake the cake at 170C as you usually do, but bake for less time (check if it’s done after 50 minutes or so).
February 14, 2009 at 12:27 pm
ahhaa.. finally I find this helpful recipe. yippiiee..
my partner love pound cake, and since I cant make this cake, I bought my partner that saralee pound cake, too bad in Indonesia they don’t sell it, so I only buy it every twice a month when I drop by to Singapore.
I need to know this actually, Im using electric oven, with three option top heat, bottom heat, or top and bottom heat, which one do I should be using? I always using the bottom part, with 170 celcius, since if I put it 200, the cake will burnt.
any solutions for me? thank you so much