Coffee and Fig Fruit Cakes: A Delicious Festive Treat!

When it comes to the perfect combination of rich, dark, and spiced flavors, these Coffee and Fig Fruit Cakes are irresistible! Made with a delightful mix of figs, sultanas, warm spices, coffee, and a touch of liqueur, they’re a sophisticated twist on classic fruit cakes. Whether served warm with cream and fresh figs or gifted as an edible holiday treat, these mini cakes are a guaranteed hit.

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Why You’ll Love This Recipe

These Coffee and Fig Fruit Cakes are anything but ordinary!

• Rich and Flavorful: The combination of dark brown sugar, treacle, figs, and spices creates a deep, aromatic sweetness.
• Perfectly Festive: These cakes are ideal for Christmas celebrations or as thoughtful homemade gifts.
• Miniature Magic: Baked in individual portions, they’re as cute as they are delicious!

Ready to dive into your new favorite holiday dessert? Let’s get baking!

Ingredients

To make these festive cakes, you’ll need:

• Cooking oil spray (to grease the pan)
• 200g soft and juicy figs, finely chopped
• 1 ¼ cups sultanas
• 1 ¾ cups plain flour
• 125g butter, softened and chopped
• 1 cup CSR Dark Brown Sugar, firmly packed
• 2 free-range eggs
• ½ cup CSR Treacle Syrup
• 1 tsp cinnamon
• 1 tsp ginger
• ½ tsp nutmeg
• ½ tsp bicarbonate of soda
• 2 Tbsp instant coffee dissolved in 1 Tbsp boiling water
• 1 Tbsp coffee-flavored liqueur

Tools You’ll Need

• A large mixing bowl
• Electric hand beaters
• Sifter
• Measuring cups and spoons
• A festive cakelet pan (6-hole, nonstick)
• Oven tray
• Cooling rack

Ingredient Substitutions and Additions

• Dried Fruit: Swap out sultanas for raisins, cranberries, or chopped dates if preferred.
• Spices: Add a pinch of cloves or cardamom for extra depth.
• Treacle Alternative: Molasses or dark honey can be used as a substitute.
• Non-Alcoholic Option: Replace the coffee liqueur with an extra tablespoon of strong brewed coffee.

How to Make Coffee and Fig Fruit Cakes

Step 1: Preheat the Oven

Preheat your oven to 140°C (285°F). Spray a 6-hole festive cakelet pan with cooking oil spray and place it on an oven tray.

Step 2: Prep the Fruit

In a large mixing bowl, combine the chopped figs and sultanas with 1 tablespoon of the flour. Toss well to coat the fruit lightly.

Step 3: Cream Butter and Sugar

Using electric hand beaters, cream the butter and brown sugar on high for 1 minute until well combined and slightly pale. Add the eggs and treacle, then beat on medium speed until just combined.

Step 4: Add Dry Ingredients

Sift the cinnamon, ginger, nutmeg, bicarbonate of soda, and remaining flour into the butter mixture. Stir gently until about half of the flour is incorporated.

Step 5: Add Coffee Mixture

Pour the dissolved coffee into the batter and stir until fully combined.

Step 6: Fold in Fruit

Add the prepared dried fruit mixture and fold it into the batter until evenly distributed.

Step 7: Fill the Pan and Bake

Spoon ⅓ cup of the batter into each hole of the cakelet pan. Bake for 50 minutes. Once done, let the cakes cool in the pan for 10 minutes before transferring them to a wire rack.

Step 8: Add the Finishing Touch

Brush the warm cakes with coffee liqueur for extra richness. Serve immediately or let them cool completely before storing.

Repeat the process with the remaining batter to make a total of 12 cakes.

Serving Suggestions

• Serve warm with a dollop of whipped cream and fresh figs for an elegant dessert.
• Dust with powdered sugar for a festive presentation.
• Pair with a steaming cup of coffee or hot cocoa for a cozy treat.

Tips for Perfect Fruit Cakes

• Coat the Fruit in Flour: This prevents the figs and sultanas from sinking to the bottom of the cakes.
• Don’t Overmix: Stir just until the ingredients are combined to keep the cakes light.
• Use Quality Coffee: A rich, strong coffee enhances the depth of flavor in the cakes.

Storage Instructions

• Room Temperature: Store cooled cakes in an airtight container for up to 3 days.
• Refrigerator: Keep for up to a week in a sealed container.
• Freezer: Wrap cakes individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

FAQ

Can I make these cakes in advance?
Absolutely! These cakes actually taste better the next day as the flavors deepen.

What can I use instead of a cakelet pan?
A standard muffin tin works perfectly—just adjust the baking time to about 40 minutes.

Can I omit the liqueur?
Yes, substitute with strong coffee or skip it entirely for an alcohol-free version.

More Festive Recipes to Try

Love the sound of these Coffee and Fig Fruit Cakes? Here are more holiday recipes you’ll adore:

• Upside-Down Pecan Pie Cake: A Vegan Twist on a Classic Dessert
• Chocolate Caramel Christmas Crack: A Festive and Irresistible Treat
• Mini Fruit Cakes: A Festive Treat for the Holidays 🎄

Share Your Creations!

We’d love to see your take on these Coffee and Fig Fruit Cakes! Snap a photo and share it on Pinterest to inspire others. Don’t forget to tag us in your creations!

Nutritional Information

Per serving (1 mini cake):

• Calories: 245
• Protein: 3g
• Fat: 9g
• Carbohydrates: 37g
• Fiber: 2g
• Sugar: 25g

These cakes are a little indulgent but worth every bite!

Ready to bake these festive treats? Your kitchen is about to smell heavenly, and your guests will thank you. Happy holidays! 🎄

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