Fig Pound Cake

Directions

1. 1
   Heat the oven to 350F/180C. Line the baking tin with greasing paper.
2. 2
   Leave the butter in room temperature and cream the butter and sugar together until smooth and fluffy.
3. 3
   Mix in the eggs, until completely blended.
4. 4
   Sift the flour with baking powder and fold in the flour in 1/3 parts, adding last the 'fig soaked in rum' cut into small pieces.
5. 5
   Scrape the 80% of the cake batter into the prepared pan, decorating the top with fresh sliced fig, covering the remainder of the batter to cover the fig. Smooth the top off.
6. 6
   Bake for about an 1 hour, until the edges are browned and a cake tester inserted in the middle of the cake comes out clean.
7. 7
   Allow to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving.