Fig & honey Christmas cake

Fig & honey Christmas cake

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(25 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


  • kcal782
  • fat30g
  • saturates14g
  • carbs121g
  • sugars98g
  • fibre5g
  • protein10g
  • salt0.64g
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  • 750g mixed dried fruit
  • 100g blanched whole almond, roughly chopped


    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



    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



    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



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

  • 250g lightly salted butter



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

  • 1 tbsp black treacle
  • 4 large 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



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


  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 (42)

jul34es's picture

i made this cake for xmas 2009 and it was so moist even though i made it later than i usually make my cakes and i put alot more fruit in as some people don,t like nuts.

misslulu's picture

Made this as well as the stir and simmer cake as hubby loves rich fruit cake and figs could not wait till christmas started it on Sunday and already half gone very moist, made about 2 weeks ago. Will definately make again. Only problem was worried about the amount of mixture as was already to the top of 20cm cake tin luckily lined it properly and greaseproof paper stopped it overflowing. Cooked cake is 9cms high!


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