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Fig Rum Loaf

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Submitted by plemauviel

YIELD

1 servings

PREP

25 min

COOK

65 min

READY

25 hrs

Ingredients

1 ½ 355
CUPS ML FIGS
dried, cut in small parts *
3 45
TABLESPOONS ML BUTTER
1 ⅓ 315
CUPS ML WATER
boiling
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 1
EACH EACH EGGS
1 15
TABLESPOON ML ORANGE ZEST
grated
1 237
CUP ML SUGAR
½ 2.5
TEASPOON ML SALT
2 ½ 591
1 5
TEASPOON ML BAKING POWDER
3 45
TABLESPOONS ML DARK RUM
¾ 177
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1085g (38.3 oz)
Amount per Serving
Calories 3004 29% from fat
 % Daily Value *
Total Fat 97g 149%
Saturated Fat 27g 133%
Trans Fat 0g
Cholesterol 276mg 92%
Sodium 2327mg 97%
Total Carbohydrate 150g 150%
Dietary Fiber 16g 62%
Sugars g
Protein 122g
Vitamin A 27% Vitamin C 16%
Calcium 25% Iron 103%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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