1 cup honey
1/2 cup black coffee
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 cook for a further 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.
Active Time: 15 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 12 Servings