Fig & Cranberry Fruit Cake | Christmas recipe
This rich fruit cake would be the perfect addition to Christmas lunch – or any other time of the year. Click here for the recipe.
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Cooking tools:
- Kitchen scale
- Hand mixer
- Microplane
- Citrus press
- Skewer
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Cutting board
- Chef's knife
- Parchment paper
- Aluminum foil
- Kitchen towel
- Plastic wrap
- Airtight container
Ingredients
- 300g dried figs
- 200g pitted dates
- 300g dried cranberries
- 200g sultanas
- 200g currants
- 100g raisins
- 110g (⅓ cup) fig jam
- 185ml (¾ cup), brandy, plus 60ml (¼ cup) extra
- 180g unsalted butter, at room temperature
- 110g (½ cup, firmly packed) brown sugar
- 4 eggs, at room temperature
- 200g blanched almonds, plus extra to decorate
- 1 orange, zest finely grated and juiced
- 150g (1 cup) plain flour
- 50g (½ cup) almond meal
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
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