Rich Fruit Cake with Figs (Umbria)

Desserts

Ingredients

Dried Figs - 3 cups

Seedless White Raisins - 1/2 cup

Almonds, toasted and finely chopped - 1/3 cup

Candied peel, diced - 1/3 cup

Cocoa - 1/2 cup

Soft breadcrumbs - 2 1/2 cups

Olive oil - 5 tbsps

Ground cinnamon - pinch

Grated nutmeg - pinch

Honey - 4 tsps

Oil and dry breadcrumbs for cake pan

Pine nuts - 4 tsps

Walnut kernels - 1/2 cup

Soak the figs overnight in warm water. Next day, bring them to a gentle boil in the same water, lower the heat and simmer gently until tender. While the figs are cooking, soak the white raisins in warm water.

Drain the figs and put them into a bowl. Drain the raisins, squeeze them dry and add them to the figs. Add the almonds, candied peel, cocoa, breadcrumbs, oil, cinnamon and nut meg to taste and honey. Stir well to as smooth a consistancy as possible. 

Rub  a layer cake pan with oil and sprinkle lightly with breadcrumbs. Pour in the fruit mixture. Cover the surface with pine nuts and walnuts, and bake in a moderate oven (375F) for 30 to 45 minutes or until firm. Serve cold