Coffee and Fig Fruit Cakes: Irresistible Delight for Every Occasion

If you’ve ever craved a dessert that combines the robust, bold flavors of coffee with the warm, comforting sweetness of fruitcake, then the Coffee and Fig Fruit Cakes are for you. These mini cakes are a delightful twist on the classic fruitcake, offering a perfect balance of rich spices, coffee, and sweet dried fruits. Shaped like delicate snowflakes, these cakes are not only a visual treat but also an explosion of flavor and texture that will transport you straight to a cozy winter wonderland or a festive holiday table. Whether served warm or at room temperature, these cakes will have your guests coming back for more.

Print

In this article, we’ll guide you through every step of making these irresistible fruitcakes. We’ll start by exploring the key ingredients, followed by detailed instructions, so you can create these delectable treats with ease. Along the way, we’ll dive into how each component of the recipe adds depth and character to the final product, ensuring your Coffee and Fig Fruit Cakes are perfect every time. You’ll also find tips for ingredient substitutions, variations, and creative ways to serve these cakes, making them adaptable for any occasion.

Ingredients Breakdown

The key to making perfect Coffee and Fig Fruit Cakes lies in the careful selection and combination of ingredients. Each element brings its unique flavor profile and texture to the final result, making these mini cakes a delightful experience from the first bite to the last. Let’s take a closer look at the ingredients and their roles in the recipe.

1. Cooking Oil Spray – Used to grease the festive cakelet pan, ensuring that the cakes come out easily after baking. A light misting of oil ensures a non-stick surface, which is crucial for mini cakes with delicate structures.
2. 200g Soft and Juicy Figs – Figs are the star of this recipe. Their deep, honey-like sweetness and soft texture create a luxurious base for the fruitcakes. Chopping the figs into small pieces ensures they are evenly distributed throughout the batter, giving each bite a chewy, flavorful burst. The figs complement the other dried fruits, creating a rich and aromatic combination.
3. 1 ¼ Cups Sultanas – Sultanas, or golden raisins, are another dried fruit that adds sweetness and a light, tart contrast to the figs. Their soft texture and subtle sweetness make them the perfect addition to this cake, adding variety to the overall fruit profile.
4. 1 ¾ Cups Plain Flour – The flour serves as the foundation of the cake batter, providing structure and helping bind the ingredients together. Plain flour works well in this recipe as it doesn’t overpower the delicate flavors of the coffee and fruit.
5. 125g Butter, Chopped and Softened – Butter is a key ingredient for ensuring the cakes are moist, tender, and rich. Softened butter helps create a smooth, creamy batter that bakes into soft, melt-in-your-mouth cakes. It also contributes a subtle richness that balances the spices and dried fruit.
6. 1 Cup CSR Dark Brown Sugar (Firmly Packed) – Dark brown sugar adds not only sweetness but also depth of flavor. Its molasses content imparts a rich, caramel-like taste that perfectly complements the coffee and spices in the fruitcake. The firmness of the sugar ensures it blends seamlessly into the batter, creating a smooth texture.
7. 2 Free-Range Eggs – Eggs are essential for binding the ingredients together and adding moisture to the batter. They contribute to the structure of the cakes, helping them rise and maintain a tender crumb.
8. ½ Cup CSR Treacle Syrup – Treacle syrup is an integral part of this recipe, adding a unique sweetness with a slight molasses flavor. It deepens the overall taste of the cakes, balancing the richness of the butter and the spices.
9. 1 tsp Cinnamon – Cinnamon is a warm, aromatic spice that is essential in creating the signature flavor of fruitcakes. Its sweet and slightly woody fragrance adds depth to the cakes and pairs beautifully with the richness of the butter and dark brown sugar.
10. 1 tsp Ginger – Ginger introduces a zesty kick to the fruitcakes, offering a touch of heat that complements the sweetness of the dried fruit and spices. Its warming qualities make it a perfect spice for the wintery flavors of this dessert.
11. ½ tsp Nutmeg – Nutmeg’s warm, nutty flavor adds complexity to the spice blend. It’s a subtle but essential spice that rounds out the flavor profile of the fruitcake, providing a comforting, homey aroma as the cakes bake.
12. ½ tsp Bicarbonate of Soda – Bicarbonate of soda, or baking soda, is a leavening agent that helps the cakes rise. It ensures the cakes have a light and fluffy texture, even with the rich ingredients.
13. 2 Tbsp Instant Coffee Dissolved in 1 Tbsp Boiling Water – Coffee is the star ingredient that sets this fruitcake apart from traditional versions. The coffee’s bold, deep flavor infuses the cakes with a sophisticated richness that pairs beautifully with the sweetness of the dried fruits and the warmth of the spices.
14. 1 Tbsp Coffee-Flavored Liqueur – The optional coffee-flavored liqueur adds another layer of flavor to the cakes. It deepens the coffee flavor and gives the cakes a subtle hint of alcohol, making them even more decadent. If you prefer not to use alcohol, you can substitute it with extra coffee or leave it out entirely.

Step-by-Step Instructions

Now that we’ve explored the ingredients, let’s walk through the preparation process step by step. This simple yet rewarding method will guide you in creating these delightful Coffee and Fig Fruit Cakes.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 140°C (285°F). While the oven is warming up, grease a 6-hole festive cakelet pan with cooking oil spray. This will prevent the cakes from sticking to the pan during baking. A light misting of oil ensures the cakes come out easily and maintain their delicate shape. Place the greased pan on an oven tray for added stability and ease of handling.

Step 2: Prepare the Dried Fruit

In a large mixing bowl, combine the chopped figs and sultanas. Add 1 tablespoon of the plain flour and toss the fruit well to coat it lightly. This technique ensures the dried fruit doesn’t sink to the bottom of the cakes during baking. The flour helps create an even distribution of fruit throughout the batter, ensuring every bite is packed with sweet, flavorful pieces.

Step 3: Beat the Butter and Sugar

In another large mixing bowl, beat the softened butter and dark brown sugar using electric hand beaters on high speed for about one minute. This step helps to combine the ingredients while lightening the texture of the mixture. The butter and sugar should become paler in color and slightly fluffy, creating a smooth base for the cake batter.

Step 4: Add the Eggs and Treacle Syrup

Next, add the two free-range eggs and the treacle syrup to the butter and sugar mixture. Beat on medium speed until everything is just combined. The treacle syrup adds moisture and a rich, caramel-like flavor to the batter, balancing the sweetness of the dried fruit and the spiciness of the cinnamon, ginger, and nutmeg.

Step 5: Incorporate the Dry Ingredients

Sift the cinnamon, ginger, nutmeg, bicarbonate of soda, and the remaining flour into the wet ingredients. Stir until about half of the flour has been incorporated. This process helps to evenly distribute the dry ingredients throughout the batter, ensuring that the spices are well-blended and the flour is evenly mixed in.

Step 6: Add the Coffee and Combine

Now, pour in the prepared instant coffee mixture. Stir the batter until the coffee is fully incorporated, giving the cakes a deep, rich flavor. The coffee adds a sophisticated, bold undertone that balances the sweetness of the fruit and the spices, creating a complex flavor profile.

Step 7: Stir in the Fruit

Add the flour-coated dried fruit mixture into the batter, stirring until everything is evenly distributed. The figs and sultanas will soften and infuse the batter with their natural sweetness, creating a moist, flavorful cake.

Step 8: Spoon the Batter into the Pan

Spoon 1/3 cup of the batter into each of the 6 holes in the cakelet pan. Use the back of a spoon to smooth the tops of the batter and ensure even baking. The batter should fill the holes almost to the top, as it will rise slightly during baking.

Step 9: Bake the Cakes

Place the cakelet pan in the preheated oven and bake for approximately 50 minutes. The cakes should rise slightly and be firm to the touch when done. You can check for doneness by inserting a toothpick into the center of a cake. If it comes out clean, the cakes are ready.

Once baked, remove the pan from the oven and let it sit for 10 minutes to cool slightly. Then, carefully turn the cakes out onto a wire rack to cool completely.

Step 10: Add the Finishing Touches

While the cakes are still warm, brush them lightly with the coffee-flavored liqueur (if using). This step adds an extra layer of coffee flavor and gives the cakes a shiny, attractive glaze. Allow the cakes to cool completely before serving.

If you have more batter left, repeat the process with the remaining mixture to make 12 cakes in total. The same steps apply for the second batch of cakes.

Serving Suggestions and Variations

These Coffee and Fig Fruit Cakes are versatile and can be served in many different ways. For a warm, comforting treat, serve them straight from the oven with a dollop of fresh cream or a scoop of vanilla ice cream. The warmth of the cakes pairs perfectly with the cold, creamy texture of the ice cream, making each bite a delightful contrast.

Alternatively, you can serve the cakes at room temperature, garnished with fresh figs or a sprinkle of powdered sugar. The figs’ sweetness complements the richness of the fruitcakes, while the powdered sugar adds a touch of elegance.

These cakes are also perfect for pairing with coffee or tea. Their bold coffee flavor makes them a great match for your favorite hot beverage, whether it’s a steaming cup of espresso, a frothy cappuccino, or a relaxing cup of herbal tea.

For a more decadent treat, consider adding a drizzle of chocolate sauce or a spoonful of whipped cream on top of the cakes. This will enhance the flavor profile and provide an extra layer of richness.

Tips for Success and Ingredient Substitutions

• Substitute the Coffee Liqueur: If you prefer not to use alcohol, substitute the coffee-flavored liqueur with extra brewed coffee or leave it out entirely. The coffee in the batter provides plenty of flavor, so it won’t be missed.
• Gluten-Free Version: For those with gluten sensitivities, you can replace the plain flour with a gluten-free flour blend. Ensure the flour blend includes xanthan gum for better texture and rise.
• Egg Substitutes: If you are making these cakes vegan or dairy-free, you can replace the eggs with flax eggs or chia eggs. Simply mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water per egg, let it sit for 5 minutes until it thickens, and use it in place of the eggs.
• Fruit Variations: If you prefer different dried fruits, feel free to swap the figs and sultanas for raisins, cranberries, apricots, or a combination of these. Experimenting with different dried fruits can give your cakes a unique twist.

Final Thoughts

These Coffee and Fig Fruit Cakes offer the perfect combination of deep coffee flavors, warm spices, and sweet dried fruits. With their moist crumb and tender texture, they’re sure to become a favorite in your dessert repertoire. Whether served at a holiday gathering or enjoyed as an everyday treat, these mini cakes are a reminder of the comforting power of baking.