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How to make Fig and ginger cake with stained glass topping

Yield = 12
Prep time: 0:20
Cook time: 1:35
Total time: 1:55

Ingredients

  • 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 teaspoon ground nutmeg
  • 125g glace pineapple, cut into 2cm pieces
  • 125g glace apricots, quartered
  • 200g mixed glace cherries, halved
  • 120g (1/3 cup) apricot jam

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 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.