Fig and ginger cake with stained glass topping

Fig and ginger cake with stained glass topping

Fig and ginger cake with stained glass topping
I made this last Christmas and it was absolutely delicious. Will make it again.

Ingredients of Fig and ginger cake with stained glass topping
2 x 375g pkts dessert figs, coarsely chopped
55g (1/4 cup) glace ginger, finely chopped
125ml (1/2 cup) brandy
100g butter, at room temperature
70g (1/3 cup) caster sugar
2 eggs
115g (3/4 cup) self-raising flour
115g (3/4 cup) plain flour
1 tsp ground nutmeg
125g glace pineapple, cut into 2cm pieces
125g glace apricots, quartered
200g mixed glace cherries, halved
120g (1/3 cup) apricot jam

Description of Fig and ginger cake with stained glass topping
Combine the fig, ginger and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Brush a 7cm-deep, 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper, allowing the long sides to overhang.

Use an electric beater to beat together the butter and sugar in a large bowl. Add the eggs, 1 at a time, beating well after each addition. Fold in the combined flour and nutmeg until just combined. Stir in the fig mixture. Spoon into the prepared pan and smooth the surface. Wrap 3 layers of newspaper around the outside of the pan and secure with kitchen string. Bake in oven for 1 hour.

Arrange the pineapple, apricot and cherry overlapping on top of the cake. Bake for a further 30 minutes or until a skewer inserted into the centre comes out clean.

Heat the jam in a small saucepan over medium heat for 2 minutes or until jam melts. Strain through a fine sieve over a heatproof bowl. Brush the top of the cake lightly with jam. Set aside for 15 minutes or until set. Use the overhanging paper to carefully remove the cake from the pan. Cut into slices to serve.

Notes & tips for Fig and ginger cake with stained glass topping
Prep: 20 mins (+ 6 hours macerating & 15 mins setting time)
To store, wrap the cake in plastic wrap and cover with foil. Store in an airtight container for up to two months.

Fig and ginger cake with stained glass topping
Preparation Time 20 minutes/Cooking Time 95 minutes
serves 12

Source - taste.com.au