Fig Fruit Cake
Ingredients| 20 california dried figs |
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Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter
generously again. Set oven for 250 degrees F. Cover figs with very
hot water, and let stand 10 minutes. Drain. With scissors, snip off
stems. Then cut figs, cherries and pineapple into tiny bits. Add
chopped nuts and half the sifted flour. Mix together lightly. Sift
remaining flour with salt, baking powder and spices. Cream
shortening, sugar, egg yolks and melted chocolate. Whip egg whites
until very light. Combine all ingredients until just mixed. Place in
baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours. Place
pan of hot water in bottom of oven. When cool, brush with hot corn
syrup and decorate with figs, candied fruit and nuts.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Servings: 1
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