Coffee & Fig Fruit Cakes
Recipe: #30965
November 20, 2018
Categories: Desserts, Cakes, Figs, Christmas, Picnic, Potluck, Oven Bake, Vegetarian, Alcohol, Flour, Butter/Margarine, Kosher Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 140°C. Grease a 6 hole festive cakelet pan with cooking oil and put on oven tray.
Step 2
Put figs and sultanas into a large bowl and add 1 tablespoon of the flour and toss well to coat fruit lightly in flour.
Step 3
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.
Step 4
Sift in cinnamon, ginger, nutmeg, bicarb and remaining flour and stir until half of the flour has been mixed through.
Step 5
Then pour in coffee mixture and stir until coffee and flour until combined.
Step 6
Stir in dried fruit mixture until incorporated.
Step 7
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.
Step 8
Repeat step 6 with remaining batter to make 12 in total.
Tips
- Six hole cakelet pan (Christmas design 6 hole cake pan)