A bit of weekend baking was just the ticket. I have made a Christmas cake already, which is full of brandy and ready to be iced, and this recipe is almost as fruity.
It all felt very healthy, with wholemeal spelt flour as the base, and it was packed full of figs, apricots and prunes. Obviously still lots of butter and sugar, but it’s the thought that counts.
It smelled like Christmas when it came out of the oven, and I imagine that came from the mixed spices and because I used clementine zest rather than orange. The recipe did call for orange marmalade mixed in with the dried fruit, which made everything a bit juicier.
This figgy spelt cake brings a little touch of Christmas with the fruit and spice, so give it a go!