Figgy Christmas Cake

The addition of dried figs and whisky to a traditional Chrismas cake results in a rich and scrumptious, one that will keep you and your family sustained through out the festive season.

Figgy Christmas Cake, prior to decorating.

Portions: 12-20 portions

Preparation: 30 minutes plus 1 week soaking fruit and 3-4 weeks maturing and feeding cake (drizzling a little whisky over it once a week)

Cooking: 2 hours

Ingredients

Dried Fruit and Nuts

  • 250g Dried Figs, roughly chopped
  • 250g raisins
  • 250g sultanas
  • 250g glazed cherries
  • 125g dried citrus peel
  • 250ml whisky (plus 100ml for feeding cake)
  • 250g mixed raw nuts (cashew, Brazil and macadamia)

Cake Mix

  • 250g butter, at room temperature
  • 200g brown sugar
  • 4 eggs, at room temperature
  • 150g plain flour
  • 1 tsp baking soda
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Method

Dried fruit

  1. Place all the dried fruit in a large bowl (not the nuts), pour over the whisky and mix so well distributed. Cover with cling film and leave in a dry cool cupboard for 1 weeek to macerate. Give it a brief mix every couple of days for even soaking.
  2. When ready to make the cake stir in the nuts so that they are well distibuted.

Cake Mix and to Cook

  1. Preheat the oven to 160C. Butter and line a 23cm-25cm cake tin with 2 layers of greaseproof or baking paper so that it comes 5cm above the edge of the tin.
  2. Sift all the dry ingredients into a bowl (flour, baking soda, mixed spice, cinnamon and nutmeg). Set aside.
  3. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time beating until well combined with creamed butter. Gradually mix in the flour and spices, until combined.
  4. Mix the cake batter into the fruit and nut mix with a wooden spoon until well distributed. Pour the cake mix into the prepared cake tin, leveling off with a wooden spoon.
  5. Place the cake in the centre shelf of the preheated oven and leave to bake for 2 hours or until cooked (if it darkens too much on top cover with a baking paper). The cake is ready when a skewer inserted in the centre of the cake comes out clear. Remove from the oven and leave to cool in tin.
  6. Remove the cake from the tin and store in a well sealed container for 1 month in a cool dry place. Drizzle a capful of whisky over it once a week.