Ingredients

  • 150 g ready-to eat dried figs
  • 225 g stoned soft prunes
  • 100 g skin-on almonds
  • 225 g soft butter
  • 185 g dark brown soft sugar
  • 250 g self-raising flour
  • 0.5 rounded tsp ground cinnamon
  • 0.5 rounded tsp ground ginger
  • 1 generous pinch of ground clove
  • 4 large eggs, lightly beaten
  • 225 g raisins
  • 1 juice and zest of 1 large lemon
  • 3 tbsp black treacle
  • 4 tbsp dark rum

Method

  1. 1

    Preheat the oven to 150°C, fan 130°C, gas 3. Line a 7cm-deep 20cm square tin with buttered baking paper.

  2. 2

    Snip the figs and prunes into small pieces. Roughly chop the almonds. Put the butter and sugar in an electric mixer and beat until fluffy.

  3. 3

    Sift the flour into a bowl with the cinnamon, ginger and cloves. Add this and the beaten eggs alternately to the butter and sugar in the mixer, beating on a low setting all the time.

  4. 4

    Stir in the fruit, almonds, lemon juice and zest, treacle and 3 tablespoons of the rum by hand. Tip into the tin and even out with a spatula. Bake for 1 hour 30 minutes or until golden and a skewer comes out clean. Leave to cool in the tin.

  5. 5

    When cold, make small insertions in the surface and drizzle over a little extra rum. To ice your cake, brush the cake with a little warmed apricot glaze, then cover it completely with 500g rolled-out marzipan, trimming off the excess. Brush the marzipan with cooled boiled water. Cover with 750g rolled-out white icing and trim off the excess.

     

    Kitchen secrets: you can also bake this cake in a round 20cm tin; cook for 2-2½ hours.

    To make a gluten-free cake use a gluten and wheat-free white self-raising flour blend and increase the liquid in the mixture to the juice of 1½ lemons and 4 tbsp rum. Check the marzipan and icing are gluten-free too.

Nutritional Details

Each serving provides
  • Energy 1210kj 289kcal 14%
  • Fat 13.7g 20%
  • Saturates 6.2g 31%
  • Sugars 25.3g 28%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1415kj/338kcal

Each serving provides

44.0g carbohydrate 3.1g fibre 5.6g protein

 
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