• 1 Tbs. cinnamon
• 2 tspn. ginger
• 2 tspn. cardamom
• 1 tspn. nutmeg
• ½ tspn. Allspice
• 4 cups SR Flour
• ½ cup boiling water
• ¾ cup milk
• 600g butter, room temperature
• 2 cups caster sugar
• 6 large eggs

Icing:

• 250g cream cheese, softened
• 100g butter, room temperature
• 4 cups icing sugar mixture, sifted
• 1 Tbs. cinnamon

Garnish:

• 3 figs, quartered
• 1/3 cup pistachios, chopped
• 4 Tbs. Honey

1. Preheat oven to 170oc. Grease and line two 23cm spring form cake tins.
2. Place half the cinnamon, ginger, cardamom, nutmeg and allspice in a heatproof jug add boiling water and milk, mix and set aside.
3. Sift flour and remaining spices into a bowl and set aside
4. Using the scraper paddle attachment and on speed 7, cream the butter and sugar for 5 minutes.
5. Reduce the speed to MINIMUM and add eggs one at a time and beat until well combined.
6. Alternately add the flour mix and milk mix until combined, increase speed to 5 and mix for 2 minutes.
7. Divide batter equally into the two prepared pans. Bake for 50 minutes or until cooked. Cool.

To make icing:

1. Using the scraper beater attachment add all the icing ingredients to the mixer bowl.
2. On speed 1, mix until just combined. Increase speed to 5 and beat for 6 minutes.
3. Place one cake on serving board, using a serrated knife cut the top of cake to make it level, top with half the icing. Add the other cake on top and ice the top of cake. Garnish with figs, pistachios and a drizzle of honey.