Dried Fig Bundt Cake Recipe
Serving : 15 Servings
Ingredients
- 3 eggs,
- 3/4 cup of sugar,
- 3/4 cup of vegetable oil,
- 1.5 cups of milk,
- 3 cups of flour,
- 10 g baking powder,
- 2 cups of dried figs, diced,
- 1/2 cup walnuts, chopped.
Preparation
- Beat eggs and sugar together,
- Add milk and oil and beat again,
- Add flour and baking powder inch by inch and keep beating,
- Add walnuts and figs and stir with a spatula,
- Grease a 24 cm bundt cake mold and pour the batter into the mold,
- Bake the cake in a 180 C degrees pre-heated oven until golden on top and toothpick comes clean.
Bon appetit...
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6 Comments
- iRIS SOPHOCLEOUS: Even though I reduced the amount of flour, it turned out dry. do I need to increase the quantity of milk? June 12, 2022 6:42 pm
- Kevser: Did you check the measurements? You may have used different cup size. If not you can increase the oil as well. June 13, 2022 2:48 pm
- Eliza: You have the ingredients in Imperial then you ask for 10g of baking powder ! All my recipes have baking powder and such in mls not grams! Also all my measuring spoons are in mls. Is this a typo? Then you say 180c for the oven ! No consistency in measuring ! November 20, 2022 1:49 pm
- Kevser: There is no typo. You can't measure dry ingredients with mls, ml is for liquid ingredients. You can use a kitchen scale to measure the ingredients. November 21, 2022 2:23 pm
- Mary: First, thank you for the recipe. I’m from the USA, and I don’t understand the notation 1,5 cup milk. Is this one and one-half cups or one-fifth of a cup? Someone asked about using ml to measure baking powder. In the US, we also measure items like baking soda by volumetric measurements: teaspoons and fractions of a teaspoon. Our measuring teaspoons and tablespoons are not dinnerware but standardized for cooking. I don’t use ml for baking powder, but teaspoons or tablespoons which are also by volume, not weight. Her question was a valid question. Few home cooks weigh ingredients. I weigh flour, but use ounces instead of a metric measure. Until recently, I also used a volumetric measurement for flour: cups designed for dry ingredients. We have clear measures marked with gradations for liquids, but dry measures are standardized teaspoons, fractions of teaspoons, tablespoons, cups and fractions of cups. They are designed to be overfilled and then leveled off. Flour is aerated, spooned into a cup, then a spatula is used to remove the excess, leaving a leveled cup. It is how most people in the US measure all dry ingredients. I don’t think any home cook weighs baking powder. I still measure sugar using teaspoons, tablespoons and cups. Our recipes, including those for cakes and yeast breads are based on volumetric measurements. I have used them with success since I first began to cook. I recently began making yeast bread and ran into some problems so began to use a digital scale to weigh flour. December 15, 2022 9:20 pm
- Kevser: Sorry for the misspelling. It should have been 1.5 cups. I have updated the recipe accordingly. Thank you for your understanding. December 17, 2022 6:42 pm
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