Fig and Ginger Christmas Cake
The 3 types of ginger in this recipe add just enough spicy warmth to make it delicious rather than overwhelming. You can serve the cake as soon as it cools or leave it to mature for up to 3 months.
Hands-on time 25min, plus overnight soaking, cooling and (optional) maturing. Cooking time about 21/2hr.
Serves 20 1 FOR THE SOAKED FRUIT
• 250g sultanas
• 250g raisins
• 250g dried figs, finely chopped • 50g mixed peel
• 25g stem ginger (from a jar),
finely chopped
• 100ml ginger wine, we used Stone’s • 75ml whisky, plus optional extra
to feed
FOR THE CAKE
• 200g unsalted butter, softened,
plus extra to grease
• 200g dark muscovado sugar
• 4 medium eggs, beaten
• 1tbsp black treacle
• 200g plain flour • 1/2tbsp mixed spice • 2tsp ground ginger
For the soaked fruit, in a large non-metallic bowl, mix all the ingredients. Cover and leave to soak overnight
(or for 12hr) at room temperature.
Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, deep cake tin with baking parchment. Next, wrap a double layer of baking parchment or newspaper around the outside of the tin, securing it with string – this will help prevent the sides of the cake from over-browning.
For the cake, using a freestanding mixer or a handheld electric whisk and large bowl, beat the butter and sugar until light and fluffy, about 5min.
Gradually beat in the eggs, beating well after each addition. Beat in the treacle. Sift in the flour and spices and beat briefly to combine. Add the soaked fruit mixture and fold in using a large metal spoon.
5 Scrape into the prepared tin and smooth to level. Bake for 21/2hr, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin before serving.
6 If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.
PER SERVING 292cals, 4g protein, 10g fat (6g saturates), 43g carbs (35g total sugars), 2g fibre
TO STORE AND FEED After 2 weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp whisky. Rewrap and store as before. Feed the cake like this every 2-3 weeks, if you like, rewrapping carefully after each addition. n