Fresh Fig Loaf
|Eggs||4 Large, beaten|
|Brown sugar||4 Tablespoon|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Cake flour||1 1⁄2 Cup (24 tbs) (sifted)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Fresh figs||1 Pound, chopped (peeled)|
|Pecan halves||1⁄2 Cup (8 tbs)|
? Preheat oven to 350 °F (180 °C). Use 2 1/2-in (6.5-cm) deep loaf pan that is about 9 1/2 x 5 1/4 in (23.5 x 13 cm) in size. Line bottom of pan with waxed paper of exact size. Butter waxed paper and sides of pan.
? Mix beaten eggs with sugar. Add oil and whisk to incorporate.
? Sift flour with baking powder and soda. Add 1/3 to egg batter and beat well. Repeat for remaining flour.
? Stir in figs, rum and pecans. Pour batter into mold and bake in middle of oven for 55 to 60 minutes.
? When cake is done, remove and let cool slightly before unmolding. Finish cooling on wire rack.