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Fresh Fig Loaf

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  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)
  Rum 2 Tablespoon
  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.

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