figgy cake (or apple or fruit cake)

"O bring us a figgy pudding - and a cup of good cheer"

a lighter alternative to Christmas cake or pudding, with a hint of festiveness about it from the peel and spice, but good at any time

• 170g salted butter at room temperature
• 170g light muscovado sugar
• 3 eggs
• 170 g plain flour
• peel of half a tangerine/clementine/lime, chopped finely
• 280g fruit*
• 85g pine nuts or flaked almonds
• 2 tsp mixed spice/nutmeg/dry ginger (your preference)
  

*This is largely based on a recipe by John Whaite for a prune cake.  These options have worked for me:

1. a jar of figs in courvoisier, chopping finely and drying them out in a low (150C) oven for about 15 minutes.  (fresh figs should work too). 
2. grated apple adding a teaspoon of powdered cinnamon
3. sultanas/currants, steeped in lemongrass/ginger tea for 20 minutes then drained.  I am told this is also similar to recipes for banana bread.

• Oven at 150C.  
• Grease and line a small loaf tin (mine is 20cmx10cm).
• In an electric mixer (using the paddle attachment), cream together the butter and sugar until paler, smooth and light in texture.
• Keep the mixer going on a slow beat and add the eggs plus one tablespoon of the flour, then the orange peel, until well mixed in.
• Now add the rest of the flour a few spoons at a time, again until uniformally mixed.
• Finally fold in the fruit and nuts and spice.
• Spoon the mixture into the lined bread tin and level the top.
• Bake in the oven for 60-65 minutes or until a skewer come out clean.
• Allow to cool for a few minutes then turn out onto a wire rack.