Fig & honey Christmas cake

Fig & honey Christmas cake

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(23 ratings)

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Cooking time

Prep: 30 mins Cook: 3 hrs, 30 mins

Skill level

Moderately easy

Servings

Serves 8 - 10

This traditional Christmas cake is the perfect combination of fruit, nuts and spices

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
782
protein
10g
carbs
121g
fat
30g
saturates
14g
fibre
5g
sugar
98g
salt
0.64g

Ingredients

  • 750g mixed dried fruits
  • 100g blanched whole almonds, roughly chopped
  • 100g chopped peel
  • 200g dried figs, roughly chopped
  • 100g glacé cherries, well rinsed and quartered
  • 300g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • zest 1 lemon
  • 250g lightly salted butter
  • 250g light muscovado sugar
  • 1 tsp vanilla extract
  • 2 tbsp clear honey
  • 1 tbsp black treacle
  • 4 large eggs
  • ½ tsp bicarbonate of soda
  • 1 tbsp milk
  • 3 tbsp brandy, plus extra to feed

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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.

Recipe from Good Food magazine, November 2009

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Comments

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jul34es's picture
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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
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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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