| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
California |
Bread |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Coarsely cut dried figs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Honey |
| 1 |
ts |
Baking soda |
| 1 |
c |
Boiling water |
| 1 |
ts |
Baking powder |
| 2 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Vanilla |
| 1 |
c |
Walnuts; chopped |
| 1 |
tb |
Grated orange peel |
INSTRUCTIONS
Grease and flour a 9x5 loaf pan. Combine figs, sugar, honey and soda in
mixing bowl. Add water. Stir. Let cool. Sift dry ingredients together. Add
remaining ingredients to the cooled pan. Bake at 325 for 1 hour and 50
minutes or until loaf is golden brown and pulls away gently from sides of
pan. Remove from pan. Cool on wire rack. Wrap in foil. Freeze or
refrigerate. Keeps well several weeks.
MRS NICK BLACK (HELEN LOUISE)
ARLINGTON HEIGHTS, IL
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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