Fig & Honey Christmas Cake Recipe

Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.

In a bowl, cream together the butter, brown sugar, and honey until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, mix together the self-raising flour, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until well combined.

Fold in the chopped figs.

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the tin for 10 minutes, then remove from the tin and transfer to a wire rack to cool completely.

Serve the Fig & Honey Christmas Cake sliced, with whipped cream if desired.