Fig Loaf
"This calls for rum but I think you can always substitute juice instead. Recipe source: Bon Appetit (December 1981)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (164.3 g)
- Calories 307
- Total Fat - 14.6 g
- Saturated Fat - 4.4 g
- Cholesterol - 124.4 mg
- Sodium - 433.2 mg
- Total Carbohydrate - 40.4 g
- Dietary Fiber - 2.8 g
- Sugars - 36.8 g
- Protein - 6.2 g
- Calcium - 107.5 mg
- Iron - 1.4 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease a 9 x 5 inch loaf pan and then line the pan with waxed paper.
Step 3
In a bowl of an electric mixture combine the first 4 ingredients (-salt) and mix to combine and then add the boiling water.
Step 4
In another bowl sift together the dry ingredients (flour -baking powder).
Step 5
Add the dry mixture, egg, rum and orange peel to the fig mixture and beat with the electric mixer at medium speed until blended. Stir in nuts.
Step 6
Transfer batter to prepared pan.
Step 7
Bake for 65-75 minutes or until done (tester/toothpick inserted in center comes out clean). Let cool in pan on rack for 10 minutes.
Step 8
Remove loaf from pan and discard waxed paper and let cool completely on rack. Wrap airtight and let stand for 24 hours before serving.
Tips
No special items needed.
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