Fig and Pistachio Loaf Cake |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 10 |
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I picked up this recipe around ten years ago at a health food convention. It was put out by either the California Fig Board or Pistachio Board - I forget which. Plainly, they were in cahoots. Anyway, this is just delicious - probably my all-time favourite loaf cake. Prep time includes soaking of fruit and nuts. Ingredients:
1 cup chopped dried fig |
1 cup shelled pistachios |
1 cup boiling water |
1/2 cup butter |
2/3 cup dark brown sugar |
1 large egg |
1 teaspoon vanilla extract |
1 1/2 cups flour (i use soft whole wheat flour) |
1 teaspoon baking soda |
Directions:
1. Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
2. Grease a standard loaf pan.
3. Preheat the oven to 350°F.
4. Cream the butter and the sugar, then beat in the egg and vanilla.
5. Mix the flour with the soda and salt.
6. Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
7. Scrape into the loaf pan and bake for 1 to 1 1/4 hours.
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