- 1 cup honey
- 1/2 cup black coffee
- 2 eggs
- 1/2 cup packed brown sugar
- 3/4 cup grapeseed oil
- 2 cup self-rising flour
- 1/2 teaspoon baking soda
- 3/4 cup mixed dried fruit (apricots, currants or raisins), chopped
- 1/2 cup almonds, chopped
- 2 glaceed figs
- Confectioners' sugar to decorate
Preheat the oven to 325 degrees F. Butter a 9-10-inch round cake pan or bundt pan.
Combine the honey and coffee in a small saucepan and bring to a boil, stirring occasionally; allow to cool. Beat in the eggs, sugar and oil.
Sift together the dry ingredients, then stir in the mixed dried fruit, almonds and figs. Fold the combined honey and egg mixture into the flour mixture.
Pour into the prepared cake pan and bake for 30 minutes. Reduce the heat to 300 degrees F and bake for another 25 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Turn out onto the wire rack to cool completely.
Dust with confectioners' sugar and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
402 calories; 18g total fat; 35mg cholesterol; 309mg sodium; 57g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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