Slices, Muffins and Cakes Recipes

Apricot and Fig Cake

Preparation time: 10 minutes Cooking time: 1 hour


  • 125g unsalted butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 200g Angas Park Soft & Juicy Apricots, chopped
  • 200g Angas Park Soft & Juicy Figs, chopped
  • 3/4 cup golden syrup, melted
  • juice of 1 lemon


  1. Place butter and sugar in a mixing bowl and beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. Fold in flour, apricots and figs. Stir through golden syrup and lemon juice.
  3. Place mixture into a 20cm round cake tin lined with baking paper and bake in a pre-heated moderate oven (170ºC-190ºC) for 50-60 minutes or until cooked when tested with a skewer.
Serves 12

Note: If cake starts to go brown before it is cooked, cover with foil and continue cooking.


View our delicious range of products



Gourmet cooking made easy