Chewy & Sweet! Homemade Fig Pound Cake Recipe
Elegant Fig Pound Cake Made with Parandal’s Recipe
This is a special fig pound cake I made after attending a baking class by Parandal in Ulsan during early October. The slightly chewy, buttery pound cake combined with the delightful flavor of semi-dried figs is truly exceptional. It also makes for a wonderful gift!
Ingredients (for one 17x9x5cm pan)- Unsalted butter, 77g (at room temperature)
- Powdered sugar, 70g
- Eggs, 95g (at room temperature, approx. 2 eggs)
- Cake flour, 95g (sifted)
- Baking powder, 2g
- Rum, 10g (or water)
- Semi-dried figs, 90g (can substitute with other semi-dried fruits like blueberries, cranberries, apricots, etc.)
Cooking Instructions
Step 1
First things first, the foundation of any great bake is accurate measurement! Carefully measure out all your ingredients according to the recipe. It’s especially important that the butter and eggs are at room temperature for smooth incorporation.
Step 2
Place the unsalted butter, softened at room temperature, into a bowl. Using a whisk or electric mixer, cream it until it becomes light, fluffy, and smooth, resembling soft whipped cream.
Step 3
In a separate small bowl, lightly beat the eggs. Gradually add the beaten eggs to the creamed butter mixture, a little at a time, whisking thoroughly after each addition to prevent the batter from separating. Adding all the eggs at once can cause the mixture to curdle, so proceed with caution.
Step 4
Add the sifted powdered sugar to the butter and egg mixture. Gently mix using a spatula or whisk until just combined. Avoid overmixing; aim for a smooth, homogenous batter.
Step 5
Fold in the sifted cake flour and baking powder. Mix gently until just combined and no dry streaks remain. Overmixing can lead to a tough cake, so be mindful. Finally, add the semi-dried figs that have been briefly soaked in rum (or water) and mix gently to distribute them evenly throughout the batter. The chewy texture of the figs and the subtle aroma of rum will enhance the cake’s flavor.
Step 6
Pour the batter into your prepared pound cake pan, filling it about 70-80% full. Use a spatula to smooth the top of the batter. Carefully wipe away any batter that has splattered on the sides of the pan with a paper towel to prevent burning.
Step 7
Bake in a preheated oven at 170°C (340°F) for 30-40 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean. If you notice any burning smells, remove the cake from the oven immediately.
Step 8
Once baked, carefully remove the pound cake from the pan and let it cool completely on a wire rack. Once fully cooled, slice it into desired portions. Beautifully packaged, this cake makes an exceptional gift! Share your affection with this sweet, homemade fig pound cake on any special occasion.
