| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads, Main dish, Ethnic |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried figs cut in small part |
| 3 |
tb |
Butter |
| 1 1/3 |
c |
Boiling water |
| 1 1/2 |
ts |
Baking soda |
| 1 |
|
Egg |
| 1 |
tb |
Graded orange peel |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 3 |
tb |
Dark Jamaica rum |
| 3/4 |
c |
Chopped walnuts |
INSTRUCTIONS
Preheat oven to 350. 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. Comments: Really do let age before
you eat it; much better on the second day. This really is tasty and is
hard not to snack away.
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