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. ---------------------------------------------------------------------------
Nutrition
Ingredients
