Coffee and fig fruit cakes

These snowflake-shaped morsels take delicious rich and dark fruit cake to delicious new heights - by Aaron Clayton

Coffee and fig fruit cakes

Ingredients

Cooking oil spray, to grease

200g soft and juicy figs, finely chopped

1 ¼ cups sultanas

1 ¾ cups plain flour

125g butter, chopped, softened

1 cup CSR Dark Brown Sugar, firmly packed

2 free-range eggs

½ cup CSR Treacle Syrup

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

½ tsp bicarbonate of soda

2 Tbsp instant coffee dissolved in 1 Tbsp boiling water

1 Tbsp coffee flavoured liqueur

Method

Preheat oven to 140°C. Grease a 6 hole festive cakelet pan with cooking oil. Put on oven tray.
Put figs and sultanas into a large bowl and add 1 Tbsp of the flour. Toss well to coat fruit lightly in flour.
Beat butter and brown sugar in a large bowl with electric hand beaters on high for 1 min until well combined and slightly paler in colour. Add eggs and treacle and beat on medium until just combined.

Step 3
Sift in cinnamon, ginger, nutmeg, bicarb and remaining flour. Stir until half of the flour has been mixed through.

Step 4
Then pour in coffee mixture and stir until coffee and flour until combined.
Stir in dried fruit mixture until incorporated.
Spoon 1/3 cup of mixture into each of the 6 holes. Bake for 50 minutes. Set aside in pan for 10 minutes and then carefully turn out onto a wire rack. Brush with liqueur then serve warm or set aside to cool completely.

Step 7
Repeat step 6 with remaining batter to make 12 in total.