Sticky Toffee Figgy Pudding Cake My Best Dried Fig Cake

Instructions:

1. Chop the dried figs and combine them in a saucepan with water and baking soda. Bring to a simmer, then remove from heat and let stand for 10 minutes (or until slightly cooled).
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, salt, and mixed spice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the fig mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. While the cake is cooling, prepare the toffee sauce. In a saucepan, combine the butter, brown sugar, heavy cream, and salt. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth and thickened (about 5-7 minutes).
9. Once the cake is cool, place it on a serving plate and pour the warm toffee sauce evenly over the top. Let the sauce soak in for a few minutes before slicing and serving.