Pol Martin Fresh Fig Loaf Recipes

POL MARTIN-FRESH FIG LOAF

Steps:

• preheat oven to 350*F.
• use a 6.5-cm deep loaf pan that is about 23.5 x 13-cm in size.
• line bottom of pan with waxed paper of exact size.
• butter waxed paper and sides of pan.
• mix beaten eggs, with brown sugar, add oil and whisk to incorporate.
• sift flour with baking powder and soda, add 1/3 to egg batter and beat well, repeat with remaining flour.
• stir in figs, rum and pecans.
• pour batter into pan.
• bake in the middle of oven for 55 to 60 minutes.
• when cake is done, remove from oven and let cool slightly.
• remove from pan and cool on wire rack.

FRESH FIG BREAD

Steps:

• Gather the ingredients.
• Heat the oven to 350 F/180 C/Gas 4. Grease and flour two 9 x 5 x 3-inch loaf pans (or 3 small loaf pans).
• In a mixing bowl with an electric mixer, beat the eggs. Add the sugar and beat well.
• With the mixer on low speed, add the mashed figs and vegetable oil.
• Sift together flour, baking soda, salt, and cinnamon.
• Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
• Fold in chopped pecans.
• Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The center may sink slightly while cooling.