Figgy Almond Cake with Whisky
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5 from 2 votes

Figgy Almond and Whisky Christmas Cake

This delicious light Christmas or New Year fruit cake is made with almonds and figs soaked in a cheeky dram or three of whisky. It can be baked a few days before needed or right at the last minute.
Prep Time30 mins
Cook Time50 mins
Soaking Time8 hrs
Total Time1 hr 20 mins
Course: Afternoon Tea
Cuisine: British
Keyword: almonds, cake, Christmas, figs, New Year, whisky
Servings: 16 slices
Author: Choclette

Ingredients

  • 300 g dried figs - chopped
  • 6 tbsp whisky + 1 tbsp for the icing
  • 240 g unsalted butter
  • 250 g light muscovado sugar
  • 4 large eggs
  • 230 g flour - half wholemeal half white
  • 100 g ground almonds
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • pinch of ground cloves
  • 1 organic orange - zest & juice
  • 50 g blanched almonds - chopped + a handful to feature on top of the cake
  • 50 g icing sugar

Instructions

  • Soak the figs with the whisky in a covered bowl overnight - even a couple of hours will help.
  • Cream butter and sugar together until light and fluffy.
  • Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
  • Sift in the flour, almonds, baking powder, bicarb and spices. Stir until just combined.
  • Grate in the orange zest and stir in together with the orange juice.
  • Add the figs and whisky and stir until just combined.
  • Oil a large bundt type mould or tin, then place a few almonds on the base - when turned out, these will be on the top. Spoon the batter on top.
  • Bake at 180°C for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 15 minutes, then turn out onto a wire rack to cool completely.
  • Mix the icing sugar with the whisky and just enough water to make a slightly runny icing. Drizle this over the cooled cake.
  • Add sprinkles as desired.

Notes

For best results, overnight soaking is also needed.
Can bake in a deep 8" tin instead of a bundt type mould.
You can easily hive off 6 tbsp of mixture and bake them in muffin tins to create 6 mini Christmas cakes.