Ingredients
- 2 x 375g pkts dessert figs, coarsely chopped
- 55g (1/4 cup) glace ginger, finely chopped
- 125ml (1/2 cup) brandy
- 100g butter, at room temperature
- 70g (1/3 cup) caster sugar
- 2 eggs
- 115g (3/4 cup) self-raising flour
- 115g (3/4 cup) plain flour
- 1 tsp ground nutmeg
- 125g glace pineapple, cut into 2cm pieces
- 125g glace apricots, quartered
- 200g mixed glace cherries, halved
- 120g (1/3 cup) apricot jam
Description
Fig And Ginger Cake With Stained Glass Topping Recipe - Combine The Fig, Ginger And Brandy In A Large Glass Or Ceramic Bowl. Cover With Plastic Wrap And Set Aside, Stirring Occasionally, For 6 Hours To Macerate. Preheat Oven To...
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