Pour warm butterscotch icing over this moist fig and date cake for an extra special afternoon tea.
- Preheat oven to 180C. Grease a 20cm (top measurement) bundt or fluted ring cake pan well with melted butter and dust with plain flour.
- Bring fig, date, water and bicarbonate of soda to a simmer in a medium saucepan over medium heat. Set aside for 10 mins to soak. Add the butter and sugar and stir to combine. Add the flour and stir to combine. Add the eggs, 1 at a time, stirring well after each addition.
- Pour into the prepared pan. Smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.
- Meanwhile, to make the butterscotch icing, combine the sugar, butter and cream in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until butter melts and sugar dissolves.
- Remove from heat. Add the icing sugar and salt and stir to combine. Set aside for 10 mins or until icing forms a spreadable syrupy consistency.
- Pour the butterscotch icing over the cooled cake. Cut into wedges to serve.
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