Prep 40 mins
Cook 1 hr 30 mins
I adapted this recipe from Jane Grigson's British Cookery (unfortunately out-of-print). I use French Tart's excellent recipe for mixed spice.
- 1⁄2 lb raisins (approximately 1 1/2 cups)
- 1⁄2 lb dried fig, trimmed and quartered (approximately 1 1/3 cups)
- 1⁄2 lb unsalted butter, softened (1 cup)
- 1 cup granulated sugar
- 1 tablespoon honey
- 3 eggs
- 3 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 2 ounces sliced almonds (approximately 1/3 cup)
- milk, as needed
- Preheat oven to 300Ëš Fahrenheit. Place the raisins and figs in a large bowl and cover with just-boiled water. Set aside. Grease a 9”-round springform pan and line the bottom with parchment paper. Place on a baking sheet and set aside.
- In a large mixing bowl, cream the butter and sugar then beat in the honey. Add the eggs one at a time, beating after each addition. Mix in the flour, a cup at a time, adding the salt, baking powder and mixed spice with the last cup of flour. Don’t overmix.
- Drain the raisins and figs then gently stir into the cake batter. Stir in the almonds, as well. I found that the dampness from the soaked fruit was enough liquid to make the cake batter perfectly moist. However, if your batter is too stiff, add milk (about a tablespoon at a time), to thin it out.
- Drop the batter into the cake tin (you’ll probably want a wooden spoon or spatula for this), then smooth out the surface of the batter. Bake in the middle of the oven 1 ½ to 2 hours. The cake is ready when a tester inserted in the middle comes out clean.
- Cool the cake in its tin on a rack for about ten minutes, then remove the cake from the tin to cool completely.