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2 Ratings
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We baked these in two Perfect Brownie Baking Pans ($8.95; cooking.com).

This Story Originally Appeared On sunset.com


Credit: Iain Bagwell; Styling: Dan Becker

Recipe Summary test

1 hr 45 mins
Makes 18


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

  • *Find Australian crystallized ginger in the baking aisle.

  • Note: Nutritional analysis is per cake.

Nutrition Facts

282 calories; calories from fat 30%; protein 1.9g; fat 9.7g; saturated fat 5.9g; carbohydrates 48g; fiber 1.2g; sodium 163mg; cholesterol 47mg.