About this recipe: A lovely twist on the classic date and walnut cake, this cake is chock-a-block with figs. This cake keeps well.
The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.
Lovely cake with a lovely texture. I did not have enough plain flour - only 210g so made up the difference with self raising flour. Also, had no soft brown sugar or walnuts but used light muscovado sugar and chopped hazelnuts. Whole thing was cooked in about 50 - 55 mins - I covered the top of the cake with foil after 45 mins. Has a lovely warm, Christmassy taste to it without being too strong like some Christmas fruit cakes can be. - 12 Nov 2016
Having read the review above, I baked for 40 minutes but found it not cooked in the centre. - 29 Oct 2016
Easy recipe to follow. The cake isn't overly sweet but has good depth of flavour. I checked it after 45 minutes and it was already over-baked and slightly dry. 35-40 minutes would probably be perfect. - 11 Jun 2015