Fig, Apricot + Ginger Cake


 Prep Time : 15 + 5 Minutes | Cook Time : 45 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! Fruitcake is a polarising food. People love it or hate it. I personally love it. But I am alone in this in our household. So the solution? A smaller cake that you can have to yourself of course! This makes a 6 inch cake which will last a brave fruitcake lover for a good week. In addition to being delicious fruitcake keeps well. If you’re not alone in your affection for fruitcake just double the recipe and bake accordingly. Adjustments are given in the notes. This is a fairly untraditional version. No raisins here. I love the traditional flavour combination but this one has a lot of my favourite things. This cake is lighter than a Christmas cake and comes together easily in a pot. There’s a bit of waiting time in the middle but the effort expended is minimal. If you don’t like or don’t have any of the fruits in this particular cake, just make up the same weight of fruit with whatever you do like. We’re not here to judge. Just make cake.

In a medium saucepan melt the butter, brown sugar and water together.

Add the diced fruit and bring to a simmer. Simmer for 5 minutes. The fruit will swell and soften. The figs will start to break down.

Take the pan off the heat and leave to cool to room temperature. Cover the pan to prevent steam getting away. It will take about an hour to cool.

When the mixture is cool heat the oven to 180C (350F). Line a six inch round pan with baking paper.

Beat in the egg along with the lemon zest, vanilla and almond extracts.

Sift the flour, baking soda, baking powder, salt and spices together.

Gently mix into the wet ingredients. Don’t beat too much, the butter will start to separate out if you do.

Pour the batter into the prepared pan. Bake the cake straight away. If the batter is left to sit the baking soda will puff and subside reducing the end rise.

Bake for 45 to 50 minutes until firm when pressed gently in the centre and a skewer comes out clean. The cake will darken as it bakes, if it is looking a little dark for your liking, cover with foil after about 30 minutes.

Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

This cake will keep well at room temperature, but for longer keeping it also freezes well wrapped tightly in cling film and foil. Personally I’d just eat it….

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Fig, Apricot + Ginger Cake


Prep Time : 15 + 5 mins | Cook Time : 45 mins | Total Time : 2 hours | Difficulty : Easy | Makes : 1 small cake

Simple fruitcake full of figs, apricots and ginger pieces – a golden twist on an old favourite.

Ingredients:

  • 6 tablespoons (85 grams) unsalted butter
  • 1/2 cup (100 grams) lightly packed brown sugar
  • 1/2 cup (125 mls) cold water
  • 1/2 cup (100 grams) dried figs, chopped
  •  1/2 cup (100 grams) dried apricots, chopped
  •  scant 1/4 cup (50 grams) crystallised ginger, chopped
  • 1 teaspoon lemon zest (about a lemon’s worth)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup (140 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Medium saucepan
  • 6 inch round pan lined with baking paper

Directions:

In a medium saucepan melt the butter, brown sugar and water together.

Add the diced fruit and bring to a simmer. Simmer for 5 minutes. The fruit will swell and soften. The figs will start to break down.

Take the pan off the heat and leave to cool to room temperature. Cover the pan to prevent steam getting away. It will take about an hour to cool.

When the mixture is cool heat the oven to 180C (350F). Line a six inch round pan with baking paper.

Beat in the egg along with the lemon zest, vanilla and almond extracts.

Sift the flour, baking soda, baking powder, salt and spices together. Gently mix into the wet ingredients. Don’t beat too much, the butter will start to separate out if you do.

Pour the batter into the prepared pan. Bake the cake straight away. If the batter is left to sit the baking soda will puff and subside reducing the end rise.

Bake for 45 to 50 minutes until firm when pressed gently in the centre and a skewer comes out clean. The cake will darken as it bakes, if it is looking a little dark for your liking, cover with foil after about 30 minutes.

Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

This cake will keep well at room temperature, but for longer keeping it also freezes well wrapped tightly in cling film and foil. Personally I’d just eat it….

Cook’s Notes:

  • To make a double recipe, bake for approximately 60 to 75 minutes in an 8 inch round or square pan
  • Switch out the fruits for whatever you like or have on hand – just make sure you have 250 grams total fruit

 – This cake will keep well in an airtight container at room temperature for at least a week. For longer storing wrap tightly in cling film and foil and freeze for up to 2 months – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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