Coffee & Fig Fruit Cakes

20m
Prep Time
100m
Cook Time
2h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original is 12 servings

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)

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