Bridget’s Figgy Cake Recipe

As requested by so many happy cake eaters at last week’s beef day, here is the magic recipe.


375ml red wine

375g dried figs, chopped

1½ teaspoons ground cinnamon

1/4 teaspoon ground cloves

125g unsalted butter, cold

250g honey, plus extra for top

1 free range egg, briefly whisked

200g spelt flour

1½ teaspoons baking powder

1 teaspoon bicarbonate of soda


Heat oven to 160ºC/ 325ºF gas mark 3

Line a 20cm (8inch) square cake tin with baking paper.

Put the red wine, figs and spices into a medium saucepan and bring to the boil. When the fruit has plumped up a little (about 5 minutes), remove the saucepan from the heat and allow to cool for 10 minutes. Stir in the butter and honey and leave for another 10 minutes. Stir in the egg.

Sift the flour, baking powder and soda into a large mixing bowl. Pour the fig mixture over the flour mixture and stir just until mixed. Pour into the tin.

Bake for about 45 minutes, or until a skewer inserted comes out clean.

Allow to cool in tin.

Enjoy with a good strong cup of tea or bottle of Hogs Back beer (which uses only the best Hampton hops)

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