Fig and Potato Pudding Cake with Brown Sugar

Dried figs and mashed potato give this soft dessert cake a dense, moist crumb.

By Savva LoginovUpdated
Total 1 hr 45 minMakes 8 slices
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Dried figs and mashed potato give this soft dessert cake a dense, moist crumb. The egg, flour and baking powder mixture is baked into a moist cake rather than steamed. Soak the figs first, fold them through the batter and cool the cake before adding sauce. The potato contributes moisture and a soft, dense crumb. Soak the figs first, fold them through the batter and cool the cake before adding sauce. Cover chopped figs with hot water 30 minutes, then drain well. Beat butter and sugar until light; add eggs one at a time. Fold in cool plain mashed potato, flour, baking powder and salt, then figs. Spread into a lined 20 cm pan and bake at 175°C (350°F) for 40 to 50 minutes until a skewer comes out clean.

Fig and Potato Pudding Cake with Brown Sugar

Recipe card

Fig and Potato Pudding Cake with Brown Sugar

Prep 25 minCook 50 minTotal 1 hr 45 minYield 8 slices
Only numbered ingredient amounts change.

Equipment: Mixing bowls, scale and appropriate baking pan

Ingredients

Instructions

  1. Soak

    Cover chopped figs with hot water 30 minutes, then drain well.

  2. Cream

    Beat butter and sugar until light; add eggs one at a time.

  3. Mix

    Fold in cool plain mashed potato, flour, baking powder and salt, then figs.

  4. Bake

    Spread into a lined 20 cm pan and bake at 175°C (350°F) for 40 to 50 minutes until a skewer comes out clean.

  5. Cool

    Rest 15 minutes, cool completely and dust with icing sugar.

How to tell when it is ready

Rest 15 minutes, cool completely and dust with icing sugar.

Tips

  • Cover chopped figs with hot water 30 minutes, then drain well.
  • Beat butter and sugar until light.
  • Fold in cool plain mashed potato, flour, baking powder and salt, then figs.
  • Spread into a lined 20 cm pan and bake at 175°C (350°F) for 40 to 50 minutes until a skewer comes out clean.

Troubleshooting

  • If middle stays wet, bake longer under loose foil.
  • If crumb feels heavy, mix only until flour disappears.

Substitutions

  • Use plain dairy-free mashed potato prepared without strong seasonings.
  • Use another unsalted butter of similar fat content.

Variations

  • Add orange zest to the batter.
  • Use chopped dates for part of the figs.

Serving suggestions

  • Serve with warm vanilla sauce.
  • Add a little whipped cream.
  • Dust slices with icing sugar.
  • Offer alongside tea.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days because of moist potato crumb.

Storage

Refrigerate up to 3 days because of moist potato crumb.

Food safety

Use plain cooked potato without dairy leftovers that have been left warm.

Frequently asked questions

How do I know fig and potato pudding cake is ready?

Rest 15 minutes, cool completely and dust with icing sugar.

How should I store fig and potato pudding cake?

Refrigerate up to 3 days because of moist potato crumb.

Serve with warm vanilla sauce. Refrigerate up to 3 days because of moist potato crumb.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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