SERVES 12


2 1/2 cups all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 1/2 tsp ground cardamom

1 1/2 tsp ground ginger

1 tsp coriander

1 tsp salt

16  tbsp unsalted butter, cut into chunks and softened

2 cups packed  dark brown sugar

1 cup granulated sugar

1/4 cup olive oil

6 large eggs, room temperature

1 cup evaporated milk

2/3 cup golden raisins

2/3 cup cup dried figs, chopped

1/2 cup salted pistachios,chopped

1/2 cup sliced almonds, toasted


1-3/4 cups confectioners’ sugar

3 tbsp whole milk

1 tbsp lemon juice


1/2 cup pistachios,chopped (optional)

  1.   FOR THE CAKE: Grease 16-cup tube pan. WHisk flour, baking powder, cinnamon,cardamom,ginger coriander, and salt together in bowl.
  2. Using handheld mixer set at medium speed, beat butter, brown sugar, granulated sugar, and oil in large bowl until light and fluffy, 3 to 6 minutes. Beat in eggs, one at a time, until combined, about 30 seconds.
  3. Reduce speed to low and beat in one-third of flour mixture, followed by 1/2 cup evaporated milk. Repeat with half of remaining flour mixture and remaining 1/2 cup evaporated milk. Beat in remaining flour mixture until just combined. Fold in raisins, figs,pistachios, and almonds.
  4. Give batter final stir by hand with rubber spatula to make sure it is throughly combined. Transfer batter to prepared pan and smooth top. Wipe any drops of batter off sides of pan and gently tap pan on counter to release air bubbles. Adjust oven rack to lower-middle position and place pan on rack. Heat oven to 325 degrees and bake until wooden skewer inserted in center comes out with few moist crumbs attached, 1 1/2 to 2 hours, opening oven door only to rotate pan halfway through baking.
  5. Let cake cool in pan for 10 minutes. Run small knife around edge of cake to looosen, then turn it out onto wire rack. Turn cake right side up and let cool completely, about 2 minutes.
  6. FOR THE GLAZE: Whisk sugar, milk, and lemon juice together in bowl and let sit until thickened, about 25 minutes.
  7. Drizzle glaze over top and side of cake and sprinkle with pistachios, if using. Let glaze setr before serving, about 25 minutes.


You can leave comments by clicking here, leave a trackback at or subscribe to the RSS Comments Feed for this post.