Sticky Fig and Orange Cake
A family cut and come again that will keep for weeks, in fact it improves with keeping, so if you can, wrap it and store for a day or two before starting it. If you are not keen on figs, dates will be just as good.
Serves: 8-10
Prep time: 15mins
Cook time: 1½ hrs
Ingredients:
- 1½ large oranges
- 50g sultanas
- 100g ready to eat dried figs, chopped
- 120g butter or margarine, softened
- 120g Muscovado or soft dark brown sugar
- 275g golden syrup
- 2 free range eggs
- 275g wholemeal plain flour
- 2tsp ground mixed spice
Method:
- Roughly grate the zest and squeeze the juice of 1 orange into a small mixing bowl. Add the sultanas and figs and leave to soak for as long as possible.
- Preheat the oven 160C/325F/gas Mark 3. Line a 1 litre/2-2 1/2 lb loaf tin with greaseproof paper, lightly greased.
- Cream the butter and sugar together until light and fluffy, then gradually work in 250g of the syrup and the eggs until well blended.
- Stir in the marinated fruit along with the flour and mixed spice until well blended together. It should be a soft dropping consistency (will drop off the spoon easily).
- Spoon into the prepared tin, smooth the top and bake in the middle of the oven for about 1 hour. If it is rising and cooking too quickly move it lower down in the oven. Increase the heat for the last 15-20 minutes and then leave in the cooling oven for a further 1/2 hour.
- Remove from the oven and when cool remove the paper and place on a sheet of clean greaseproof paper.
- Squeeze the juice and remove a few shreds of rind from the remaining orange. Warm it though with the remaining syrup until blended, then spoon over the cooling cake. When well soaked in, wrap the cake and leave until really cold before cutting.
- To store, wrap the cake in fresh greaseproof paper and foil and keep in an airtight tin in a cool dark place.