This fig and pear loaf cake screams fall! The flavors and the warmth of this fig and pear loaf cake is so comforting, especially with a cup of hot tea. This is a no-fuss cake. A simple recipe with a lot of flavors packed into it. It is easy to whip up and doesn’t require too much time. I simply drizzle the cake with some caramel and voila, we’re good to go!
I don’t think I had used figs and pears together in a cake before but I couldn’t see why they’d not be good together. Turns out- they’re great together! This fig and pear loaf uses dried figs but you can also use fresh ones if they are in season. If you don’t want to use figs, you can also use dried cranberries in the cake. Dried cranberries with apples will be so good! Or how about using dates? That could be an interesting option too.
Don’t be afraid of experimenting. I love it when my readers bring their own twist to my recipes- it is always so much fun to see what you guys come up with. If you’re not feeling too adventurous, just follow this recipe as it is and you’ll have an excellent fig and pear loaf cake to enjoy your afternoon tea with. Happy baking!
- 1 + 1/2 all purpose flour
- 1 + 1/2 wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1 large pear, chopped
- 1 tsp fresh lemon juice
- 1/2 cup dried figs, chopped
- 2/3 cup brown sugar
- 2/3 cup castor sugar
- 1 cup vegetable oil
- 4 eggs
- 1 cup milk
- Pre-heat your oven to 180C. Prepare a large loaf tin.
- In a medium bowl, combine flours, baking powder, baking soda, cinnamon and ginger powder.
- In a large bowl, beat the oik with both sugars. Add eggs and beat well.
- Combine pears, figs and lemon juice. Keep aside. Mix only until well combined.
- Add dry ingredients to wet ingredients in 3 additions, alternating with milk.
- Fold in the pear and figs.
- Pour the batter into the loaf tin and bake at 180C for 40-50 minutes or until a toothpick inserted comes out clean.