Sarah Kieffer says: “This rich pound cake satisfies both the adult and the child in me. The subtle orange flavor, dried figs, and finely chopped white chocolate are a compatible trio; each bite I take brings me right back to the kitchen cabinet in my childhood home. I am ten years old, I am opening the door, and I know exactly where my dad hid the bag of Fig Newtons. I grab as many as I can hide in my hands and run to my room, eating them quickly before he notices they are gone.”

Makes 8-12 servings

Ingredients

3½ cups [497g] all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
2 cups [4 sticks or 454g] unsalted butter, at room temperature
3 cups [600g] granulated sugar
1 tablespoon grated orange zest
1¼ teaspoons salt
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
½ cup [120g] buttermilk
5 oz [142g] dried figs, chopped into bite-size pieces
3 oz [85g] white chocolate, finely chopped

Method

Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease and flour a 12-cup [2.8L] Bundt pan.

In a medium bowl, whisk together the flour, baking powder, and baking soda.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar, orange zest, and salt and beat until light and fluffy, 4 to 6 minutes.

Scrape down the sides of the bowl and add the eggs, one at a time, beating until incorporated and stopping to scrape down the sides of the bowl as needed. Add the vanilla and mix on low speed until combined. Add half of the flour mixture, and then the buttermilk, mixing after each addition until just incorporated. Scrape down the sides of the bowl and beat in the remaining flour mixture, mixing until just incorporated. Add the figs and white chocolate and use a spatula to mix them into the batter, then give the batter a few extra turns, making sure the ingredients are completely combined.

Pour the batter into the prepared pan and use an offset spatula to smooth out the top. Tap the pan twice on the counter to remove any air bubbles.

Bake until the top is golden brown and a wooden skewer or toothpick inserted near the centre comes out clean, 50 to 65 minutes.

Transfer the pan to a wire rack and let cool for 10 minutes. Invert the cake onto the rack to finish cooling before serving. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days, or refrigerated for up to 4 days.

From 100 Morning Treats: With Muffins, Rolls, Biscuits, Sweet and Savory Breakfast Breads, and More by Sarah Kieffer (£21.99, Chronicle Books), out now

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