Ingredients

The following ingredients have 4 Servings
  • 200 g dried figs (chopped)
  • 200 g pitted dates (chopped)
  • 200 g plain flour
  • 125 g butter (softened)
  • 200 g light muscovado sugar
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 250 ml Guinness
  • 280 g cream cheese
  • 150 g icing sugar
  • 150 ml double cream
  • 2–3 tbsp whiskey

Instruction

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line the base of a 20cm (8in) deep round cake tin. 
  • Toss the chopped figs and dates with about 2 tbsp of the flour. This will stop the fruit clumping together and help distribute it through the cake evenly.
  • Beat the butter and sugar together until well combined then add the egg and beat well.
  • Sift the flour, baking powder and ginger together and fold in about one third. Then mix in half the Guinness. Repeat until all the ingredients have been added and are well combined.
  • Add the fruit and fold into the cake batter before transferring to the prepared tin.  Level the top and bake for 50 minutes – 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  • Allow to cool in the tin for about 5 minutes before transferring. to a wire rack to cool completely
  • To make the frosting place the cream cheese into a mixing bowl and sift in the icing sugar. Beat to combine. Whip the cream until standing in soft peaks and  fold in along with the whiskey
  • When the cake is completely cold, pile the frosting on top and swirl with a knife.  Cut into slices to serve.