Fig and Molasses cake using a box cake mix.

dried figs

🥗Healthier: prunes

💰Cheaper: raisins

Prunes provide similar sweetness and moisture, while raisins are more economical.

molasses

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup is a natural sweetener, while honey is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine can be more budget-friendly.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a nutritious alternative, while sunflower seeds are often less costly.

Start by mixing 1 stick of butter until smooth using a stand mixer.

Add 4 eggs one at a time, mixing well after each addition.

Add the yellow cake mix, 1/2 teaspoon of cloves, and 1/2 teaspoon of ginger to the mixture and mix well.

Slowly pour in 1/4 cup of oil while mixing.

Add 1/2 cup of molasses, using a bit of vegetable oil to grease the measuring cup to prevent sticking, and blend until mixed.

Stir in 1 cup of figs that have been dusted with flour, mixing gently to avoid over-mixing.

Prepare two 6-inch cake pans by spraying them and placing parchment paper in the bottom.

Pour the batter equally into both pans.

Prepare the streusel topping by mixing 1/2 cup of brown sugar, 2 tablespoons of butter, and 1/2 teaspoon of cinnamon until combined.

Sprinkle the streusel topping over the batter in the pans.

Bake the cakes at 350°F for about 30 minutes.

Let the cakes cool in the pans for about 30 minutes after baking.

Dust the cooled cakes with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens