Fig Rum Loaf
Yield
1 servingsPrep
25 minCook
65 minReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
figs
dried, cut in small parts |
*
|
| 3 | tablespoons |
butter
|
|
| 1 ⅓ | cups |
water
boiling |
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 3 | tablespoons |
dark rum
|
|
| ¾ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
figs
dried, cut in small parts |
*
|
| 45 | ml |
butter
|
|
| 315 | ml |
water
boiling |
|
| 7.5 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
orange zest
grated |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 45 | ml |
dark rum
|
|
| 177 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Generously grease a 9 X 5 loaf pan for each loaf.
Line bottom and sides of pan with waxed paper.
Combine figs, sugar, butter and salt in large bowl of electric mixer.
Add boiling water.
Let cool to room temperature (butter does not have to melt).
Sift flour, baking soda and baking powder into medium bowl.
Add flour mixture, egg, rum and orange peel to fig mixture and beat with electric mixer at medium speed until well blended.
Stir in nuts.
Transfer batter to prepared pan, smoothing top.
Bake until tester inserted in center comes out clean, about 65 to 75 minutes.
Let cool in pan on rack 10 minutes.
Remove loaf from pan and discard waxed paper.
Let cool completely on rack.
Wrap airtight and let stand at least 24 hours before serving.
