You may have never tried this before but we do recommend you ‘do try this at home’ as if you bake it now, it will not only be a memorable table centre for your family meal  but also a huge accolade of achievement for you.
The first time I tried this recipe I was amazed how easy it actually was, and the fruit makes it moist and delightfully tasteful.

You never know, it may also inspire you to be more adventurous in the kitchen all round this party season.



150 g dried figs
225 g soft prunes
100 g pure almonds
225 g soft butter
185 g brown sugar
250 g self-raising flour
0.5 tsp ground cinnamon
0.5 tsp ground ginger
1 good pinch of ground clove
4 large eggs, lightly beaten
225 g raisins
1 juice and zest of 1 large lemon
3 tbsp black treacle
4 tbsp dark rum


Preheat the oven to 150°C, fan 130°C, gas 3. Line a 7cm-deep 20cm square tin with buttered baking paper.

Slice the figs and prunes into small pieces. Roughly chop the almonds. Put the butter and sugar in a bowl and beat until fluffy.

Sift the flour into a bowl with the cinnamon, ginger and cloves. Add this and the beaten eggs alternately to the butter and sugar in the mixer, beating on a low setting all the time.

Stir in the fruit, almonds, lemon juice and zest, treacle and 3 tablespoons of the rum by hand. Tip into the tin and even out with a spatula.

Bake for 1 hour 30 minutes or until golden and a skewer comes out clean. Leave to cool in the tin.

Once cool – make small insertions in the surface and add a little extra rum. To ice your cake, brush the cake with a little warmed apricot glaze, then cover it completely with 500g rolled-out marzipan, trimming off the excess. Brush the marzipan with cooled boiled water. Cover with 750g rolled-out white icing and trim off the excess.

If you prefer you can also bake this cake in a round 20cm tin; cook for 2-2½ hours.

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