Little figgy cakes – Food & Home Magazine

Ingredients

• 160g (1 cup) sultanas
• 80g (½ cup) currants
• 70g (½ cup) dates, pitted and chopped
• 90g (½ cup) dried figs, chopped
• 5ml (1 tsp) mixed spice
• 10ml (2 tsp) vanilla extract
• 170ml (? cup) whisky or brandy
• 125g butter, softened and chopped
• 200g (1 cup) brown sugar
• 2 large eggs
• 225g cake flour
• 1ml (¼ tsp) bicarbonate of soda
• 60ml (¼ cup) ground hazelnuts
• icing sugar, for dusting
• raspberries, to serve