Fig, Pecan & Ginger Loaf
Recipe: #33990
December 29, 2019
Categories: Desserts, Eggs, Figs, Australian, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day Mothers Day, Picnic, Oven Bake, Vegetarian, more
"I found this recipe from Buderim Ginger which is a long-standing Australian ginger business. In my opinion they have the finest and best ginger products you will ever buy! Serve this loaf sliced on its own ~ or spread with butter and a ginger marmalade. I would say that walnuts could be used instead of pecans."
Original is 1 loaf serving
Ingredients
Nutritional
- Serving Size: 1 (829.9 g)
- Calories 3475.9
- Total Fat - 229.1 g
- Saturated Fat - 112.8 g
- Cholesterol - 683 mg
- Sodium - 2584.3 mg
- Total Carbohydrate - 333.3 g
- Dietary Fiber - 20.1 g
- Sugars - 233.9 g
- Protein - 49 g
- Calcium - 293.6 mg
- Iron - 8.1 mg
- Vitamin C - 2.7 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Preheat your oven to moderate [170°C].
Step 2
Butter or oil a large loaf pan (19cm x 9cm) & line the base with non stick baking paper.
Step 3
In a large bowl, cream butter and sugar until soft, creamy and fluffy; add the eggs, one at a time.
Step 4
Stir in the glacè ginger, or crystallized ginger, figs and pecans.
Step 5
Sift flours together & add to ginger mixture with the sour cream, mix gently until well combined.
Step 6
Spoon mixture into prepared loaf pan.
Step 7
Bake the loaf in preheated oven for 1 1/4 to 1 1/2 hours or until when cake is tested with a fine cake skewer it comes out clean. Cool on wire cake rack for 5 minutes, then remove cake from loaf pan to cake rack to finish cooling.
Tips
No special items needed.
1 Reviews
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