Fig and Cointreau Christmas Cake
- 450g sultanas
- 225g raisins
- 225g dried figs – chopped into quarters
- 50g glacé cherries
- 500ml orange juice
- 225ml vegetable oil
- 225g soft brown sugar
- 225g plain flour
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp vanilla essence
- 250ml Cointreau (or use rum if you prefer)
- Pour the orange juice into a large bowl. Add the dried fruit and vanilla essence and leave to stand for at least an hour.
- Mix the flour, spices and sugar together. Add all the other ingredients (except the alcohol) and mix.
- Pour into a greased 8 or 9 inch (20 or 22 cm) cake tin. Place a piece of grease proof paper or foil on top. Bake in a pre-heated oven at 175C/350F/Gas Mark 4 for an hour. Remove grease proof paper.
- Lower temperature to 160C/325F/Gas Mark 3 and bake for a further hour. Test the cake by inserting a knife or skewer into the centre. If it comes out clean, the cake is done. It might need longer.
- Cool in the tin for 10 mins, then splash alcohol over the top. Remove from tin and wrap in foil when cool. Improves if stored for a few days.