Valley Fig Growers

Midnight Gingerbread with Rum-Steeped Fruit

Makes 1 (9-x-13-inch) cake, 15 to 18 servings


1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/2 cup pitted, chopped Medjool dates

1/2 cup dark raisins

1/2 cup dark rum

2 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa 

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground allspice 

3/4 teaspoon ground cloves

3/4 teaspoon baking soda

3/4 teaspoon salt

6 ounces (1 1/2 sticks) unsalted butter, melted

1 cup packed dark brown sugar

3/4 cup dark (full flavor) molasses 

1/2 cup granulated sugar

2 large eggs

1 cup buttermilk

Lemon-Cream Cheese Frosting

8 ounces cream cheese, at room temperature

4 ounces (1 stick) butter, at room temperature

2 cups confectioners’ sugar

4 teaspoons finely grated lemon zest


  1. Combine figs, dates, raisins and rum in microwave-safe bowl. Cover with vented plastic wrap. Heat on HIGH for 1 to 1 1/2 minutes or until steamy. Set aside for 15 minutes to cool and absorb rum. 
  2. Adjust oven rack to middle position. Preheat oven to 350°. Coat a 9-x13-inch baking pan with vegetable oil spray.  
  3. In medium bowl, stir together flour, cocoa, ginger, cinnamon, allspice, cloves, baking soda and salt. Set aside. In large mixing bowl combine melted butter, brown sugar, molasses, and granulated sugar.  Beat with electric mixer on medium speed until creamy. On low speed, beat in eggs, one at a time, then buttermilk. Gradually add flour mixture, stopping to scrape down side of bowl as needed. Continue to beat for 1 minute, until well blended.  Stir in figs, dates and raisins. Scrape batter into prepared pan.  
  4. Bake in middle of oven for 35 to 40 minutes or until pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. 
  5. To frost cake, combine cream cheese and butter in mixing bowl.  Beat with electric mixer until creamy. Beat in confectioners’ sugar and zest. Spread on top of cake. Chill until serving time. 

*Variation: Instead of rum use 1tablespoon rum extract and 3 tablespoons water. Increase to 2 tablespoons extract and 2 tablespoons water for more flavor. Or substitute ¼ cup apple juice or apple cider for rum.

Photo: David Campbell

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 462
  • % Calories from Fat 34%
  • Fat 18
  • Cholesterol 69
  • Protein 5
  • Carbohydrates 70
  • Fiber 3
  • Iron 2
  • Sodium 244
  • Calcium 100
  • Potassium 311