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Serves 12


4 oz. clover scented liquid honey
5 oz. white sugar
7 oz. roasted almonds, chopped
7 oz. roasted walnuts, chopped
11 oz. mixed dried fruit (any variety or combination), coarsely chopped
4 oz. fresh figs, destoned and coarsely chopped
2 oz. all-purpose flour
1/2 oz. self-rising flour
2 oz. unsweetened cocoa, sifted
1/4 tsp. ground coriander
1/2 tsp. ground nutmeg
1/4 tsp. fine black pepper
3/4 tsp. ground cinnamon
1 tbsp. icing sugar
1/2 tsp. ground cinnamon to dust


Preheat oven to 350 F (180 C). Put honey and white sugar in a pan. Dissolve by boiling for 30 seconds. Remove from heat.

In a bowl, combine mixed dried fruit and nuts. Add flours, cocoa, and spices. Mix well. Add honey mixture and blend well. Use hands to form a firm dough. Shape dough into a flat cake about 1-inch thick. Put cake onto a non-stick cookie sheet and bake for 35 minutes until just browning. Cool on a wire rack.

Combine cinnamon and icing sugar together. Sift sugar mixture over cake and wrap in silicon paper and foil. Store in a cool, dry place for 4 days. Cut into 12 wedges and serve with strong coffee or tea.