FIG-BRANDY LOAF CAKE
Makes 1 (8½x4½-inch) cake
Brandy-soaked dried figs and chopped fresh figs combine in this moist and tender cocoa-infused loaf cake to create a simple yet sophisticated treat perfect for dinner parties and laid-back afternoon snacks alike. A spiked chocolate glaze adds a touch of sweetness and polished glossy finish, helping the fresh figs on top pop.
2 ounces (57 grams) dried Black Mission figs, cut into ¼-inch pieces (about ⅓ cup)
⅓ cup (80 grams) brandy
1¼ cups (156 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
⅓ cup (25 grams) sifted Dutch process cocoa powder
1½ teaspoons (7.5 grams) baking powder
¾ teaspoon (2.25 grams) kosher salt
⅔ cup (147 grams) firmly packed light brown sugar
½ cup (120 grams) whole milk, room temperature
⅓ cup (75 grams) vegetable oil
¼ cup (50 grams) granulated sugar
1 large egg (50 grams), room temperature
1 teaspoon (4 grams) vanilla extract
3 ounces (85 grams) fresh Black Mission figs, stemmed and cut into ¼- to ½-inch pieces (about a heaping ½ cup)
Brandy-Cocoa Glaze (recipe follows)
Garnish: quartered fresh figs, halved fresh figs
1. Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
2. In a small microwave-safe bowl, combine dried figs and brandy. Heat on high in 15-second intervals, stirring between each, until hot and steamy (about 150°F/66°C). Let stand for 30 minutes, stirring occasionally. Drain fig mixture, reserving brandy.
In a large bowl, whisk together 1¼ cups (156 grams) flour, cocoa, baking powder, and
