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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3207 Calories from Fat 1608

% Daily Value*

Total Fat 184 g282.5%

Saturated Fat 29.4 g146.9%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1363.5 mg56.8%

Total Carbohydrates 337 g112.3%

Dietary Fiber 42.6 g170.5%

Sugars 137.9 g

Protein 65 g131%

Vitamin A 33.1% Vitamin C 16.3%

Calcium 83.3% Iron 42.3%

*Based on a 2000 Calorie diet

Fresh Fig Loaf Recipe