Janelle Bloom's fig & raisin fruit cake

Fig & raisin fruit cake

Serves 16

This cake is way too good to make just at Christmas time, the fruit requires no soaking so its dead easy!. The cake will keep for weeks in an airtight container at room temperature.

 

1/2 cup brandy, dark rum or kahlua

1/2 cup golden syrup

2/3 cup olive oil

200g dessert figs, chopped (see jb tip)

150g pitted dates, chopped

200g raisins

150g sultanas

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup firmly packed brown sugar

3 eggs

11/4 cup plain flour

1/2 teaspoon baking powder

 

1 Preheat oven 150°C no fan. Grease and line base and sides of a 7cm deep, 19cm square (base) cake pan with baking paper.

2 Combine the brandy, golden syrup and olive oil in a medium, heavy-based saucepan over medium heat. Heat for 5 minutes or until mixture just comes to the boil. Reduce heat to medium-low, add all the dried fruit, heat, without stirring for 5 minutes or until the fruit is warm. Transfer mixture to a large bowl, stir in the nutmeg and cinnamon. Set aside for 1 hour to cool.

3 Stir in the brown sugar then eggs one at a time. Sift the flour and baking powder together over the fruit mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

4 Bake for 1 1/4-11/2 hours or until a skewer inserted into the centre of the cake comes out clean. Allow to cool completely in the pan. Decorate with fondant stars if desired.

JB tip: dessert figs are the soft moist dried figs found with the dried fruit.