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Fig Pudding Cake

A lighter version of the traditional fruit cake! Perfect when topped with buttercream.

12 Portions

Medium 60 Minutes



For the recipe  Fig Pudding Cake

For The Cake:

100 g Glacé Cherries , Chopped
100 g Dried Apricots , Chopped
150 g Sultanas , Golden
100 g Apples , 1 Apple Grated
150 ml Brandy , or of Strong Tea
about 140 g Oranges , 1 Orange Zest and Juice
200 g Light Brown Sugar
250 g Butter , Softened
4 g Dr. Oetker Madagascan Vanilla Paste , 1tsp
4 Mediums , 4 Beaten
250 g Plain Flour
4 g Dr. Oetker Baking Powder , 1tsp
8 g Ground Cinnamon , 2tsp
about 500 g Dried Figs , Chopped
150 g Dried Pineapples , Pieces
100 g Breadcrumbs , Fresh

To Decorate:

about 4 - 8 g Ground Cinnamon , 1-2tsp to Taste
100 g Granulated Sugar
about 25 - 50 g Blanched roasted hazelnuts , Handful
Fig's , Quartered
about 25 g Fresh Rosemary , A Few Sprigs
leaf Bay Leaves , A Few Leaves
300 g Dr. Oetker Vanilla Buttercream Style Icing
about 25 - 50 g Caramel Sauce , To Decorate




Place the dried fruit and grated apple in a large bowl and cover with the brandy or tea, orange juice and zest. Give everything a good stir then leave to soak overnight.


Preheat the oven to 160/140 C fan/Gas Mark 3. Grease and line an 8”/ 20cm cake tin by cutting out two circles of greaseproof parchment for the base and two tall strips (about an inch above the height of the tin) for the sides. Then use another double layer to wrap around the outside of the tin, securing in place with string.


In a large bowl, cream the sugar and butter together until light and fluffy. Add the vanilla paste and eggs, a little at a time and beating well after each addition.


Tip in the fruit mixture (including any liquid) and breadcrumbs. Sift in the flour together with baking powder and cinnamon then give everything a really good mix to combine.


Pour into the prepared tin and bake for 1 hour 30 mins - 1 hour 45 mins. Leave in the tin to cool completely.


Whisk the buttercream together with the cinnamon to combine, then use to top the cake.


To make the candied hazelnuts, place a heavy cutting board or a marble slab on your counter and set a baking sheet lined with parchment on the floor directly below it. Use wooden skewers to pierce the hazelnuts.


Tip the granulated sugar into a small pan along with 30ml of water and simmer over a low heat until golden. Immediately dip the pan into a bowl of cold water to stop the caramel from cooking any further.


Carefully dip the skewered hazelnuts into the pan then slide under your board, allowing the caramel to drip onto the tray. Continue until you have used up all your hazelnuts and leave to set, about 10 mins.


Snip the caramel strands to your desired length then gather all of the remaining candy floss-like caramel that has gathered onto your tray, forming into a ball.


Decorate the cake with a caramel drizzle (either using the remaining caramel in your pan, or some shop-bought sauce), the candied hazelnuts, figs and rosemary. Finish with the ball of caramel and serve immediately.

Nutritional Information for the recipe Fig Pudding Cake

Per Serving Per 100 g / ml
Energy 121275kJ
Fat 686.23g 7.22g
Carbohydrate 5,153.19g 54.20g
Protein 0g 0g