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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

California Fig Loaf

Date Added: January 04, 2014


1 1/2 Cups Dried Figs 1 1/2 Cups Coarsely cut dried figs
1/2 Cup Sugar 1/2 Cup Sugar
1/2 Cup Honey 1/2 Cup Honey (up to 2)
1 Teaspoon Baking Soda 1 Teaspoon Baking soda dissolved in 1 /4 c. sour milk
1 Cup Water 1 Cup Boiling water
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
2 1/2 Cups Flour 2 1/2 Cups Flour more as needed to 7 c
1 1/2 Teaspoons Salt 1 1/2 Teaspoons Salt (to taste)
1 Unit Egg 1 Unit Egg beaten
1 Teaspoon Vanilla 1 Teaspoon Vanilla or Almond extract to
1 Cup Walnut 1 Cup Walnuts chopped or pecans
1 Tablespoon Orange 1 Tablespoon Grated orange peel
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1. Grease and flour a 9x5 loaf pan.

2. Combine figs, sugar, honey and soda in mixing bowl.

3. Add water. Stir. Let cool. Sift dry ingredients together.

4. Add remaining ingredients to the cooled pan.

5. Bake at 325 for 1 hour and 50 minutes or until loaf is golden brown and pulls away gently from sides of pan.

6. Remove from pan. Cool on wire rack. Wrap in foil.

7. Freeze or refrigerate. Keeps well several weeks.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Sulfites, Figs, Walnuts, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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