Fig Cake

Unlike the Wholemeal Tea Cake, this is the antithesis of healthy. Look away now if you happen to be watching your caloric intake, there is nothing to see here. Of course, because of the ingredients, this is a very very delicious cake. So unbelievably moist and flavoursome. This cake may top the yummy list. 

Described as 'A Big Brown Cake' in the recipe, I can assure you that it really is. It needs a large cake tin, I ended up using a casserole dish as I don't have a cake tin large enough! Given how moist the cake is, I'd suggest that it may be worth using a ring cake tin, as I used in the Raisin Ring Cake recipe to prevent overcooking. 

Fig Cake

1 cup butter

1 cup dark fig jam

1 cup sweetened condensed milk

3 eggs

2 cups self-raising flour

1 tsp. bicarbonate soda

1 tsp. mixed spice

½ cup raisins

Zest of half a lemon

Pinch salt

Preheat oven to 160°C

Using an electric mixer, mix butter, fig am and condensed milk together. Add the eggs, one at a time.

Sift flour, bicarbonate soda and salt into the mixture, then add the raisins and lemon zest. 
Pour into a greased and lined cake tin, and bake for one hour. 

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For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.