Fig and Orange Kugelhopf with Spiced Rum
Recipe Type: Baking
Cuisine: European
Prep Time: 
Cook Time: 
Total Time: 
A kugelhopf is a yeast leavened European caked. This recipe is filled with orange zest, almonds, spiced rum, and dried figs.
For the cake
  • 200ml milk
  • 85g caster sugar
  • 85g unsalted butter, softened
  • 400g plain flour
  • 3 tsp ground cinnamon
  • 1 tsp salt
  • 2 oranges, zest and juice
  • 12g dried yeast
  • 2 large eggs
  • 175g dried figs
  • 60ml spiced rum
  • Flaked almonds for decorating(optional)
For the honeyed figs and orange
  • 120g unsalted butter
  • 240g clear honey
  • 1 tsp vanilla extract
  • The liquid from soaking the figs
  • 2 fresh figs, quartered
  • 1 orange, sliced segments
  1. Roughly chop the dried figs and place in a bowl with the juice from the oranges and the spiced rum. Leave to soak overnight or at least a few hours.
  2. Warm the milk and 25ml water until lukewarm (in microwave or over stove).
  3. Cream together the butter and sugar until pale and fluffy. Add the flour, cinnamon, orange zest and and yeast (making sure the yeast and salt don't touch) and stir in.
  4. Add the warm milk mixture and the eggs, slowly beat together in your mixer until it comes together. Then increase speed and medium and beat for 5 minutes. The dough will be sticky and very stretchy.
  5. Turn the dough into a lightly greased bowl, cover and leave to rise for 1-1.5 hours, until doubled in size.
  6. Grease your tin and decorate with almonds if using, a few just along the bottom is great too!
  7. Drain the dried figs, saving the liquid, and fold them into the risen dough. Pour the dough into your tin and cover. Leave to rise in the fridge overnight.
  8. Preheat your oven to 190C/375F. Bake for 40-45 minutes, until a skewer comes out clean.
  9. Meanwhile, make your honeyed figs and orange segments. Melt 40g of the butter in a large frying pan, add the liquid from soaking the figs, cinnamon, vanilla, honey and 60ml water. Bring to the boil over a medium heat.
  10. Stir in the figs and orange segments and reduce heat to medium. Cook for about 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
  11. Remove cake from the oven and cool in tin for 5 minutes. Then turn out onto serving platter. Use a skewer to poke a few holes in the cake and spoon the honey syrup over the cake.
  12. Decorate the top of the cake with figs and orange segments and pour more syrup over the top and serve.
A slower proofing in the fridge overnight gives this cake a really nice, light texture. But you could also do it in a warm place for an hour or two, until doubled in size, if you'd like to quicken the process.
Keeps for 5 days in an airtight container in fridge.
If you want to make the cake alcohol free, replace the spiced rum with more orange juice and add a little cinnamon and nutmeg to the mixture
Recipe by Honest Cooking at