Ingredients
- 185 grams butter
- 3/4 cup caster sugar
- 3 eggs (59 grams )
- 100 grams candied ginger ( glacè ginger, or crystallized ginger, finely chopped)
- 80 grams figs, finely chopped (glacè figs)
- 60 grams pecans, finely chopped
- 1/2 cup unbleached flour ( or regular plain flour)
- 1/2 cup self-raising flour
- 75 millitres sour cream (1/3 cup)
How to Make
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Step 1: Preheat your oven to moderate [170°C].
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Step 2: Butter or oil a large loaf pan (19cm x 9cm) & line the base with non stick baking paper.
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Step 3: In a large bowl, cream butter and sugar until soft, creamy and fluffy; add the eggs, one at a time.
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Step 4: Stir in the glacè ginger, or crystallized ginger, figs and pecans.
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Step 5: Sift flours together & add to ginger mixture with the sour cream, mix gently until well combined.
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Step 6: Spoon mixture into prepared loaf pan.
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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.
We hope you enjoy this recipe!
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