About this recipe:Dried figs are stewed to softness, then folded with walnuts into a vanilla and buttermilk mixture and baked into this delectably sweet and moist cake.
450g dried figs
190g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
200g caster sugar
1 teaspoon vanilla extract
115g chopped walnuts
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Place the figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 120ml of the liquid.
Cut the stewed figs into 6mm cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and cloves; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 25cm tube cake tin.
Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in tin 15 minutes, then turn out onto a wire rack and cool completely.