Fresh figs and raisins shine in this delicious spice fruitcake made in a loaf pan. You can also bake this in an 8- or 9-inch square pan or as muffins. Reduce the baking time accordingly. This goes together fast and is great source of fiber. Try it toasted for breakfast. The glaze is optional.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 8 servings
Ingredients:
- 1 cup chopped fresh figs (may substitute 1/2 cup chopped dried figs)
- 1 cup raisins
- .
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon fresh-grated nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- .
- 1/2 cup solid shortening (may substitute an equal amount of butter)
- 1 cup brown sugar, packed
- 2 eggs, beaten
- 1/2 cup sour cream
- 1/2 cup milk
- .
- Optional Glaze:
- 1 cup powdered confectioners' sugar
- Heavy cream or milk
Preparation:
Preheat oven to 375 F. Grease a standard loaf pan.
Cover figs and raisins with boiling water and let sit to plump for 15 minutes. Drain thoroughly and pat dry with paper towels.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large bowl, cream shortening and brown sugar together until it resembles clumpy wet sand. Beat in eggs, sour cream, and milk.
Add flour mixture, half at a time, to the wet ingredients. Blend until smooth and combined. Batter will be thick. Fold in figs and raisins by hand.
Pour into prepared pan and bake about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool to room temperature before slicing to serve.
Optional Glaze:
Add heavy cream or milk to powdered sugar a little at a time, just until it reaches a spreadable consistency. Spread or drizzle on top of cooled loaf.
Yield: 8 servings
Fig Raisin Spice Loaf Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Cover figs and raisins with boiling water and let sit to plump for 15 minutes. Drain thoroughly and pat dry with paper towels.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large bowl, cream shortening and brown sugar together until it resembles clumpy wet sand. Beat in eggs, sour cream, and milk.
Add flour mixture, half at a time, to the wet ingredients. Blend until smooth and combined. Batter will be thick. Fold in figs and raisins by hand.
Pour into prepared pan and bake about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool to room temperature before slicing to serve.
Optional Glaze:
Add heavy cream or milk to powdered sugar a little at a time, just until it reaches a spreadable consistency. Spread or drizzle on top of cooled loaf.
Yield: 8 servings
Fig Raisin Spice Loaf Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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