Fig, apricot and prune cake

                      fig, apricot and prune cake

Happy new year everyone! I hope the year 2013 will be a healthy, peaceful one for all! Can you believe that I received MORE cookery books for Christmas? I haven’t counted how many I already have but the number is embarassingly high. I have had to take a few in the loft to make space for the new ones. Even more embarassing is the fact that I usually end up cooking from a handful of them. I reckon I could make something new every day of my life and still not manage to go through all the recipe books I have got. This won’t do! My new year resolution is going to be: cook ONE recipe from at least each of the books I have on my kitchen shelf this year.  And of course, if they work out you’ll be the first ones to know! Anyway let me blog this lovely moist cake which I have successfully made a few times already, the last one being during the Christmas holidays. I don’t particularly like the traditional English Christmas cake. I find it a bit too sweet and too rich. Same goes for the Christmas pudding. This particular  fruit cake, however, is a bit different as it contains figs, apricots and prunes instead of the usual raisins and sultanas. It is soft and moist without being sickeningly sweet. It’s absolutely lovely with a cup of tea or coffee so I advice all those cake fans out there to make it for their friends. They will be thankful! By the way it is by Hugh Fearnley-Whittingstall. Surprise surprise HIS cookery books are getting properly thumbed in my house. But what can I say? His recipes are brilliant!


225g light wholemeal cake flour or spelt flour

 1 tsp baking powder

  Pinch of sea salt

  1 rounded tsp ground mixed spice

 150g dried figs

 150g stoned prunes

150g dried apricots

85g orange marmalade

Zest 1 lemon, finely grated

 Zest 1 orange, finely grated

200g unsalted butter, softened

200g light muscovado sugar

 4 medium eggs


1. Lightly grease a 20cm springform cake tin and line with baking parchment. Put the flour, baking powder, salt and spice into a bowl and whisk lightly to aerate and combine.

2. Use kitchen scissors to cut the dried fruit into chunky pieces – cut each fig into about 6, removing the hard stalk, and each prune and apricot into 2 or 3. Combine them in a bowl. Beat the marmalade with a fork to loosen it, then stir in the lemon and orange zest. Combine the marmalade with the dried fruit.

3. Put the butter and sugar into a large bowl and beat well until very light and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour/spice mix with each. Fold in the remaining flour with a large metal spoon, then fold in the marmalade and dried fruit as lightly as you can. Try not to overmix it; everything should be just combined.

4. Spoon into the prepared tin and place in an oven preheated to 160°C/gas mark 3. Bake for 1½ hours, or until a skewer inserted in the centre comes out clean. Leave to cool completely in the tin.

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2 Responses to “Fig, apricot and prune cake”

  • Hi Lucina! sei appena andata via ed eccomi qui sola nella nostra casetta barcellonese che mi preparo per uscire ma non ho potuto resistere e mandarti un messaggio anche da qui. Vedo che hai postato un proposito per il nuovo anno. Insieme a tutti quelli che ci siamo dette in questi giorni di camminate, mangiate e chiacchierate chiacchierate. Il proposito che io ti chiedo è di rimanere sempre così!

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