Chocolate Fig Honey Cake

• 1 1/3 cups liquid honey
• 1 cup tea, strong
• 1 tablespoon lemon rind, grated
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup dried fig, diced
• 4 eggs
• 1/4 cup vegetable oil
• 1 tablespoon vanilla
• 1 cup granulated sugar
• Drizzle (optional)
• 3 ounces semisweet chocolate, chopped

1. In a small saucepan, bring the honey just to a boil; remove from the heat.
2. Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
3. In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
4. Set the bowl aside.
5. In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
6. Beat in the oil and vanilla.
7. Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
8. Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
9. Pour the batter into a greased 10" Bundt pan.
10. Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
11. Let cool in the pan on a rack for 30 minutes.
12. With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
13. For the drizzle, melt the chocolate over hot (not boiling) water.
14. Dip the tines of a fork into the chocolate; drizzle over the cake.

liquid honey, tea, lemon rind, allpurpose, baking powder, ground cinnamon, baking soda, ground ginger, ground allspice, salt, eggs, vegetable oil, vanilla, sugar, drizzle, semisweet chocolate

Taken from www.food.com/recipe/chocolate-fig-honey-cake-233397 (may not work)