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
Servings: 16 slices
- 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
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.
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.