Fig, Pecan & Ginger Loaf

1 loaf
Servings
25m
Prep Time
90m
Cook Time
1h 55m
Ready In


"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 recipe yields 1 loaf serving
OK

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 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 & Variations


No special items needed.

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