Decadent Fig and Walnut Harvest Cake

In a small bowl, combine the chopped figs, cranberries, and walnuts.
Pour the dark rum (or apple juice) over them and let them soak for about 15-20 minutes. This enhances the flavor and keeps the fruit moist.
Step 2: Prepare the Batter
Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan (or line with parchment paper).
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves.
In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and molasses.
Step 3: Combine Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the soaked figs, walnuts, and cranberries (along with any remaining liquid).
Step 4: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Slice and enjoy warm or at room temperature.
Serving and Storage Tips