Fig, port and star anise Christmas cake recipe
All the flavours of Christmas combine in this deliciously moreish cake; make it up to a few months ahead for the best flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.
Cooking tools:
- Stand mixer
- Fine-mesh sieve
- Sifter
- Microplane
- Kitchen scale
- Cake pan
- Pastry brush
- Skewer
- Cooling rack
- Roasting pan
- Butcher's twine
- Brown paper
- Parchment paper
- Aluminum foil
- Saucepan
- Stove
- Oven
- Mixing bowl
- Baking sheet
- Spoon
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 140 ml port, plus 2–3 tbsp to feed the cake
- 3 star anise
- 500 g dried figs, roughly chopped
- 300 g dates, roughly chopped
- 300 g prunes, roughly chopped
- 3 tbsp treacle
- 1 organic orange and 1 unwaxed lemon, finely grated zest
- 1 tbsp mixed spice
- 1/2 tsp freshly grated nutmeg
- 250 g unsalted butter, really soft, plus more for the tin
- 200 g pecans
- 100 g hazelnuts
- 160 g dark muscovado sugar
- 6 eggs, lightly beaten
- 170 g self-raising flour, sifted
- 1 tsp salt
- 4 tbsp apricot jam
- 2 tbsp brandy
- 9 dried figs, 22 dates, 20 prunes, 22 pecans and 5 star anise
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