Instructions: Method:
PUT figs and prunes into a saucepan with 2 tbsp brown sugar and water. Cook over a gentle flame, covered for 15 minutes or until fruits are tender. Add apricots then remove the lid and cook for a further 5 minutes until liquid has almost completely evaporated. Set aside to cool.

Line and grease a 28 x 8cm oblong cake pan. Preheat oven to 180 C. Beat butter and 110g brown sugar in an electric mixer until light. Add essence and eggs one at a time and continue to cream until fluffy. If it curdles, add a tablespoon of flour. Add rum liqueur and fold in sifted flour. Mix well.

Stir in cooled fruit mixture. Pour batter into prepared pan. Bake in preheated oven at 180 C for 40 minutes. Lower the heat to 160 C and continue to bake for 30 minutes or until cake is cooked through when tested with a wooden skewer.

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