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A dark chocolate fruit cake topped with figs to give it some magical colour. Tried & Tested

Chocolate fruit cake with caramelised figs

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3 stars based on 3 ratings

Delicious chocolate fruit cake topped with caramelised figs to give it the wow factor. This recipe featured on the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the cake

  • 250g 8⅞ oz Raisins
  • 250g 8⅞ oz Sultanas
  • 100g 3½ oz Mixed peel
  • 200g 7⅛ oz Cherries Cherries
  • 50ml 1¾ fl oz Dark rum plus extra for soaking the fruit
  • 200g 7⅛ oz Butter (unsalted)
  • 100g 3½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 50g 1⅞ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 3 3 Egg(s) (free range)
  • 150g 5⅜ oz Plain chocolate (70% cocoa)
  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Mixed spice
  • ½tsp ½tsp Cinnamon
  • ½tsp ½tsp Nutmeg
  • 1 1 Lemon juice only

For the topping

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the dried fruit into a bowl and douse with the Rum. Cover the bowl and leave them to soak for 24 hours.

    Ingredients for this step

    • 250g 8⅞ oz Sultanas
    • 100g 3½ oz Mixed peel
    • 250g 8⅞ oz Raisins
    • 200g 7⅛ oz Cherries Cherries
  2. Classic mode Step 2

    Preheat the oven to 140°C (fan 130°C, gas mark 2). In a large bowl cream the butter, the dark muscovado and the molasses sugar together.

    Ingredients for this step

  3. Classic mode Step 3

    Add the eggs in one at a time and if the mixture looks like it is going to split add a small amount of flour.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
  4. Classic mode Step 4

    Melt the chocolate in to a bowl over hot water and add it to the butter, sugar and egg mixture. Sift in the flour, mixed spice, cinnamon, nutmeg and stir.

    Ingredients for this step

    • 150g 5⅜ oz Plain chocolate (70% cocoa)
    • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Mixed spice
    • 2tsp 2tsp Cinnamon
    • ½tsp ½tsp Nutmeg
  5. Classic mode Step 5

    Add the lemon juice and rum and mix together. Gently fold in the soaked raisins, sultanas, peel and cherries.

    Ingredients for this step

    • Lemon juice
    • 50ml 1¾ fl oz Dark rum plus extra for soaking the fruit
  6. Classic mode Step 6

    Spoon the mix in to a greased and lined 22cm spring form cake tin. Bake the cake for one hour. It may need a little longer so check by putting a skewer through the middle. If it comes out clean the cake is done.

  7. Classic mode Step 7

    Remove from the cake tin, place on a cake rack and leave to cool before decorating.

  8. Classic mode Step 8

    Increase the oven temperature to 180°C (fan 160°C, gas mark 4). Slice the figs into quarters and place on a baking tray. Sprinkle on the sugar and cinnamon and bake for ten minutes until the juices start to ooze out of them. Place them straight away on the cake and drizzle on the juices. Dust with icing sugar to serve.

    Ingredients for this step