Fresh Fig Loaf Recipe
Ingredients
| Eggs | 4 Large, beaten | |
| Brown sugar | 4 Tablespoon | |
| Peanut oil | 1/2 Cup (16 tbs) | |
| Cake flour | 1 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Figs | 1 Pound, chopped | |
| Rum | 2 Tablespoon | |
| Pecan halves | 1/2 Cup (16 tbs) |
Directions
? 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.
? 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.
Chef
