Fig & honey Christmas cake

Fig & honey Christmas cake

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(26 ratings)

Prep: 30 mins Cook: 3 hrs, 30 mins

More effort

Serves 8 - 10
This traditional Christmas cake is the perfect combination of fruit, nuts and spices

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal782
  • fat30g
  • saturates14g
  • carbs121g
  • sugars98g
  • fibre5g
  • protein10g
  • salt0.64g
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Ingredients

  • 750g mixed dried fruit
  • 100g blanched whole almond, roughly chopped
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 100g chopped peel
  • 200g dried fig, roughly chopped
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 100g glacé cherry, well rinsed and quartered
  • 300g plain flour
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp grated nutmeg
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g lightly salted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g light muscovado sugar
  • 1 tsp vanilla extract
  • 2 tbsp clear honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp black treacle
  • 4 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp brandy, plus extra to feed
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

Method

  1. Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.

  2. Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer – if it comes out clean, it’s ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it’s done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.

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Comments, questions and tips

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nieurzyla
26th Dec, 2011
I made this cake for the first time this year, and my family weren't very interested in trying it. They are tired of the old fashioned heavy fruit cake, I served out a small portion for everyone. and everyone was taken by surprise, they loved it. When it was going home time, they all helped themselves to a large slice to take home. An easy recipe and an excellent choice for a lighter Christmas cake.
sabrina74
24th Dec, 2011
5.05
i made this on the 17th dec and had to remake it again on the 23rd!! i did have friends round and i gave some to my sister, but this is soooo moist and fab, i used a bigger cake tin, and the cooking time was nearer, only an extra 15 mins, and i topped it with brazil nuts, flaked and whole blanced almonds. cherries, pecans, and hazelnuts, mixed together with syrup to stick . it looks fantastic,no one is allowed any till xmas!! i just cant wait till tomorrow to have a slice!!
sabrina74
18th Dec, 2011
5.05
started eating this the day after it was made DELICIOUS!! i added cranberries,fresh figs,ground almond and hazelnuts, just to use stuff up, and no booze as it was a very wet mix, still tasted amazing, i will be surprised if it lasts till christmas! did rise very high so make sure your paper is tall enough, will make again as husband and friends loved it, but i may use a bigger cake tin so its a large lower cake, as the slices were so large i was cutting them in half to serve, and then the slice seemed mean!!
blackbird17's picture
blackbird17
8th Dec, 2011
4.05
Made this yesterday and it was quite straightforward . I creamed the butter and sugar in my Kenwood food mixer and stirred the rest of the ingredients in, The bowl was only just big enough! I think I got a bit overenthusiastic with the brandy as my cake sunk just a little bit but once I've turned it upside down and covered it with home made marzipan no one will know !
ruthiebe
2nd Dec, 2011
I baked this cake twice last year and three times this year. My cake guzzling husband rates it 5*s. After marzipan/icing them, I donate one cake each year to the local Riding for the Disabled Group for a "Guess the Weight" type raffle and it makes loads of £££ every time. Recipient is always delighted. Husband's one is half finished already !
dunnricky's picture
dunnricky
1st Dec, 2011
5.05
hav'nt made it or tasted it yet but rate it 5* just by looking at it :)))
lisamary
30th Nov, 2011
5.05
This is now the traditional Christmas cake in our house, 3rd year running. Never gets iced, we always feel that that would spoil it. Make it 4 to 6 weeks before Christmas and feed it brandy every Sunday - unbeatable.
a11y50n
28th Nov, 2011
5.05
Just made this cake and it's turned out beautifully. It was very easy to make - I chose to soak all the fruit for 3 hours before and substituted dried apricots for mixed peel as all the family hate mixed peel. One hint - don't forget to add the nuts as the recipe instructions doesn't actually tell you to add the nuts at any time and so I forgot!! Still turned out beautifully though.
madmoo37
16th Nov, 2011
5.05
i made this last year and everyone loved it , i will definitely be making it again this year .
mopsy57
7th Feb, 2011
4.05
Made this for Christmas 2010 and all voted it a hit!

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