Sophisticated Fig and Date Celebration Cake
I made this cake at Christmas – It was so good. Simple to make and stunning.
You can make this cake as an adult alternative to a fruit cake – it keeps well (at least 1 month) in an airtight container.
- 125g soft unsalted butter
- 150g dark brown soft sugar
- 100g black treacle
- 3 medium eggs
- 50ml ruby port
- 2 tsp ground ginger
- 1 tsp mixed spice
- 125g dried figs
- 125g dates
- 17g seedless raisins
- 100g glace ginger (note 1)
- 100g shelled pistachios
- 200g plain flour
- ¼ tsp bicarbonate of soda
- 1 – 2 tbsp dark rum or brandy
Note 1 – if you don’t like glace ginger add dates, figs and raisins to 100g
- Preheat oven to 180 ̊C or 160 ̊C for fan ovens (gas mark 4)
- Line a 7cm deep 19cm loaf tin or similar with non stick baking paper
- Beat butter and sugar until smooth
- Add treacle – continue beating until smooth
- Add the eggs one at a time and beat
- Add port and spices – stir into mixture
- Stir in dry ingredients and nuts
- Sift in flour and bicarbonate and stir well
- Spoon into tin and cook for 1h 30 mins or until a skewer come out clean
When cooked leave to cool but you can add rum evenly over the top
Optional icing use sugar paste (approx 450g) and decorate