My new cake recipe calls for dehydrated figs and apricots and also soft dark brown sugar. Hubby does the shopping and he cane back with two bags soft apricots and soft figs. They are in date until early spring and the description on tge back of both says partially re hydrated... so my first question is would they be ok or should I specifically look for items called dehydrated apricots/figs. I am thinking that the ones I have might have more moisture in which might cause issues.
Hubby has also bought dark muscovado sugar. Not sure uf this is the same as dark brown or will suffice.
Any thoughts please