Chocolate fruit cake with caramelised figs - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
For the cake
- 250 g Raisins
- 250 g Sultanas
- 100 g Mixed peel
- 200 g Cherries
- 50 ml Dark rum plus extra for soaking the fruit
- 200 g Butter (unsalted)
- 100 g Unrefined dark muscovado sugar
- 50 g Unrefined molasses sugar
- 3 Egg(s) (free range)
- 150 g Plain chocolate (70% cocoa)
- 100 g Plain white flour
- 1 tsp Mixed spice
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- 1 Lemon juice only
For the topping
- 12 Fig(s) large and fresh
- 100 g Unrefined golden caster sugar
- 2 tsp Cinnamon
Find similar in:
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1
Put the dried fruit into a bowl and douse with the Rum. Cover the bowl and leave them to soak for 24 hours.
For this step you'll need:
- 250g Sultanas
- 100g Mixed peel
- 250g Raisins
- 200g Cherries
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2
Preheat the oven to 140°C (fan 130°C, gas mark 2). In a large bowl cream the butter, the dark muscovado and the molasses sugar together.
For this step you'll need:
- 200g Butter (unsalted)
- 100g Unrefined dark muscovado sugar
- 50g Unrefined molasses sugar
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3
Add the eggs in one at a time and if the mixture looks like it is going to split add a small amount of flour.
For this step you'll need:
- 3 Egg(s) (free range)
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4
Melt the chocolate in to a bowl over hot water and add it to the butter, sugar and egg mixture. Sift in the flour, mixed spice, cinnamon, nutmeg and stir.
For this step you'll need:
- 150g Plain chocolate (70% cocoa)
- 100g Plain white flour
- 1tsp Mixed spice
- 2tsp Cinnamon
- ½tsp Nutmeg
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5
Add the lemon juice and rum and mix together. Gently fold in the soaked raisins, sultanas, peel and cherries.
For this step you'll need:
- 50ml Dark rum plus extra for soaking the fruit
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6
Spoon the mix in to a greased and lined 22cm spring form cake tin. Bake the cake for one hour. It may need a little longer so check by putting a skewer through the middle. If it comes out clean the cake is done.
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7
Remove from the cake tin, place on a cake rack and leave to cool before decorating.
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8
Increase the oven temperature to 180°C (fan 160°C, gas mark 4). Slice the figs into quarters and place on a baking tray. Sprinkle on the sugar and cinnamon and bake for ten minutes until the juices start to ooze out of them. Place them straight away on the cake and drizzle on the juices. Dust with icing sugar to serve.
For this step you'll need:
- 12 Fig(s) large and fresh
- 100g Unrefined golden caster sugar
- 2tsp Cinnamon