Coffee & Fig Fruit Cakes
November 20, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (101.7 g)
- Calories 496.6
- Total Fat - 41.7 g
- Saturated Fat - 13.7 g
- Cholesterol - 57.1 mg
- Sodium - 156.4 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 1 g
- Sugars - 27.6 g
- Protein - 1.8 g
- Calcium - 23.7 mg
- Iron - 0.5 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Preheat oven to 140°C. Grease a 6 hole festive cakelet pan with cooking oil and put on oven tray.
Put figs and sultanas into a large bowl and add 1 tablespoon of the flour and toss well to coat fruit lightly in flour.
Beat butter and brown sugar in a large bowl with electric hand beaters on high for 1 min until well combined and slightly paler in colour and then add eggs and treacle and beat on medium until just combined.
Sift in cinnamon, ginger, nutmeg, bicarb and remaining flour and stir until half of the flour has been mixed through.
Then pour in coffee mixture and stir until coffee and flour until combined.
Stir in dried fruit mixture until incorporated.
Spoon 1/3 cup of mixture into each of the 6 holes and then bake for 50 minutes. Set aside in pan for 10 minutes and then carefully turn out onto a wire rack. Brush with liqueur then serve warm or set aside to cool completely.
Repeat step 6 with remaining batter to make 12 in total.
Tips & Variations
- Six hole cakelet pan (Christmas design 6 hole cake pan)