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Fig and walnut fruitcake
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Prep Time:
30 minutes
Cook Time:
125 minutes
Total Time:
155 minutes
Top your moist, fruity dessert with a decadent marzipan topping for a truly special treat.
Ingredients:
  • 740g (4 cups) mixed dried fruit
  • 100g soft dried figs, coarsely chopped
  • 125ml (1/2 cup) brandy
  • Melted butter, to grease
  • 100g butter
  • 140g (2/3 cup, firmly packed) brown sugar
  • 2 eggs
  • 150g (1 cup) plain flour, sifted
  • 75g (1/2 cup) self-raising flour, sifted
  • 100g walnut pieces
  • 1.25 gm mixed spice
  • 30.00 ml apricot jam
  • 250g marzipan
  • 1 egg white, lightly whisked
Instructions:
  • Combine dried fruit, figs, and brandy in a bowl. Cover with plastic wrap and let sit for 2 hours, stirring occasionally to macerate.
  • Preheat your oven to 160°C. Grease an 18cm square cake pan with melted butter and line the base and sides with two layers of non-stick baking paper, ensuring it reaches 6cm above the edge of the pan.
  • Use an electric beater to mix the butter and sugar in a bowl until light and creamy. Incorporate the eggs one at a time, beating thoroughly after each addition. Add the dried fruit mix, combined flour, walnuts, and mixed spice, then gently fold using a metal spoon until just mixed.
  • Pour the cake mixture into the pan and level it with the back of a spoon. Gently tap the pan on the counter to remove any air bubbles. Bake for 2 hours or until a skewer comes out clean. Let it cool in the pan for 8 hours before removing.
  • Gently warm the jam in a saucepan. Split the marzipan in half. Roll out one portion on non-stick baking paper to a square larger than the cake. Spread jam on the base of the cake. Flip the cake onto the marzipan, then trim the edges with a knife. Use the baking paper to assist in flipping the cake.
  • Roll out the leftover marzipan on a non-stick baking paper. Use a 4cm star-shaped cutter to create 13 stars. Lightly brush one side of the stars with egg white. Place the stars, brushed-side down, on the cake and adorn with ribbon for decoration.

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