Prep time: 10 min

Cook time: 1 hour

Total time: 1 hour 10 min

Serves: Makes one 9-inch cake

Ingredients

• ¾ cup dried Mission figs, diced
• ¼ cup brandy
• ¾ cup unsalted butter, plus more for pan
• 1½ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground cloves
• ¾ teaspoon kosher salt
• 2/3 cup granulated sugar
• 2/3 cup golden brown sugar, firmly packed
• 2 large eggs
• 4 cups tart apples, peeled and chopped
• 1 cup walnuts, toasted and chopped

 

Directions

In a small bowl, combine the figs and brandy and let stand while you prepare the remaining ingredients.

Preheat the oven to 350 degrees Fahrenheit. Generously butter a 9-inch square pan.

In a bowl, whisk together the flour, baking soda, cinnamon, cardamom, cloves and salt. In a large bowl, using a handheld mixer on medium speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating will after each addition. Mix in the flour mixture on low speed. Add the apples, walnuts, and fig-brandy mixture and stir just until combined.

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack.

Cut into squares to serve, or cover tightly with plastic wrap and store at room temperature for up to 3 days (if it will last that long in your household!).