Chocolate Fig Honey Cake - cooking recipe

Ingredients

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

Preparation

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