Chocolate fruit cake with caramelised figs

  • Total Time

    1h 30m
    • Prep Time

      30m
    • Bake Time

      1h 0m
  • Serves

    10
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

  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.

  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.

  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.

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

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

  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.

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