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Fig and ginger cake with stained glass topping
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Prepare for Christmas by starting your baking early to avoid last-minute stress.
Ingredients:
  • 2 x 375g pkts dessert figs, coarsely chopped
  • 55g (1/4 cup) glace ginger, finely chopped
  • 125ml (1/2 cup) brandy
  • 100g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 115g (3/4 cup) self-raising flour
  • 115g (3/4 cup) plain flour
  • 2.50 gm ground nutmeg
  • 125g glace pineapple, cut into 2cm pieces
  • 125g glace apricots, quartered
  • 200g mixed glace cherries, halved
  • 120g (1/3 cup) apricot jam
Instructions:
  • In a spacious glass or ceramic bowl, mix together the fig, ginger, and brandy. Cover with plastic wrap and let sit for 6 hours, stirring occasionally to allow the flavors to meld.
  • Preheat your oven to 150°C. Grease a 7cm-deep, 11 x 21cm loaf pan with melted butter. Line with 2 layers of non-stick baking paper, making sure the long sides hang over the edges.
  • In a large bowl, use an electric beater to cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour and nutmeg mixture until just combined. Stir in the fig mixture. Transfer the batter into the prepared pan and level the top. Wrap the pan with 3 layers of newspaper and tie securely with kitchen string. Bake in the oven for 1 hour.
  • Layer the pineapple, apricot, and cherry slices on top of the cake in a visually appealing pattern. Bake for an additional 30 minutes or until a skewer inserted into the center comes out clean.
  • Warm the jam in a saucepan until melted. Strain into a bowl, then gently brush the cake's top with a light coat of jam. Let it rest until set, then lift the cake out using the paper edges. Slice and serve.

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