• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 80g dried figs, cut into small pieces
  • 125g pitted prunes, coarsely chopped
  • 2 tbsp brown sugar
  • 375ml water
  • 50g dried apricots, coarsely chopped
  • 175g butter
  • 110g brown sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 2 tbsp rum liqueur
  • 250g self-raising flour, sifted


  1. Put figs and prunes into a saucepan with 2 tbsp brown sugar and water. Cook over a gentle flame, covered for 15 minutes or until fruits are tender. Add apricots then remove the lid and cook for a further 5 minutes until liquid has almost completely evaporated. Set aside to cool.
  2. Line and grease a 28 x 8cm oblong cake pan. Preheat oven to 180°C.
  3. Beat butter and 110g brown sugar in an electric mixer until light. Add essence and eggs one at a time and continue to cream until fluffy. If it curdles, add a tablespoon of flour. Add rum liqueur and fold in sifted flour. Mix well.
  4. Stir in cooled fruit mixture. Pour batter into prepared pan. Bake in preheated oven at 180°C for 40 minutes. Lower the heat to 160°C and continue to bake for 30 minutes or until cake is cooked through when tested with a wooden skewer.

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