Coffee & Fig Fruit Cakes

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.