Fig and ginger Christmas cake

Name: Fig and ginger Christmas cake
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 20
Ingredients: 250 g sultanas; 250 g raisins; 250 g dried figs, finely chopped; 50 g mixed peel; 25 g stem ginger (from a jar), finely chopped; 100 mL ginger wine, we used Stone’s; 75 mL whisky; 200 g unsalted butter, softened, plus extra to grease; 200 g dark muscovado sugar; 4 medium eggs, beaten; 1 tbsp. black treacle; 200 g plain flour; 1/2 tbsp. mixed spice; 2 tsp. ground ginger

The 3 types of ginger in this recipe add some spicy warmth, but aren’t overwhelming. You can serve the cake as soon as its cool, but it will slice much more neatly after maturing.

By Georgie D'Arcy ColesPublished: 25 September 2023

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Our Christmas cake this year is fig and ginger flavoured which gives your cake a slight warmth to it!

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Yields:

Prep Time:

25 mins

Cook Time:

2 hrs 30 mins

Total Time:

2 hrs 55 mins

Cal/Serv:

292

Ingredients

For the soaked fruit

250 g sultanas
250 g raisins
250 g dried figs, finely chopped
50 g mixed peel
25 g stem ginger (from a jar), finely chopped
100 ml ginger wine, we used Stone’s
75 ml whisky

For the cake

200 g unsalted butter, softened, plus extra to grease
200 g dark muscovado sugar
4 medium eggs, beaten
1 Tbsp. black treacle
200 g plain flour
1/2 Tbsp. mixed spice
2 tsp. ground ginger

Directions

1. Step 1For the soaked fruit, in a large non-metallic bowl mix all the ingredients. Cover and leave to soak overnight (or 12hr) at room temperature.
2. Step 2Preheat 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.
3. Step 3For 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.
4. Step 4Gradually 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. Step 5Scrape into the prepared tin and smooth to level. Bake for 2hr 30min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
6. Step 6If 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.

TO STORE AND FEED

After two 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.