Fig and Pistachio Loaf Cake
"I picked up this recipe around ten years ago at a health food convention. It was put out by either the California Fig Board or Pistachio Board - I forget which. Plainly, they were in cahoots. Anyway, this is just delicious - probably my all-time favourite loaf cake. Prep time includes soaking of fruit and nuts."
photo by Jenny Sanders
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 cup chopped dried fig
- 1 cup shelled pistachios
- 1 cup boiling water
- 1⁄2 cup butter
- 2⁄3 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1⁄2 cups flour (I use soft whole wheat flour)
- 1 teaspoon baking soda
directions
- Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
- Grease a standard loaf pan.
- Preheat the oven to 350°F.
- Cream the butter and the sugar, then beat in the egg and vanilla.
- Mix the flour with the soda and salt.
- Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
- Scrape into the loaf pan and bake for 1 to 1 1/4 hours.
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Reviews
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I assumed the recipe called for dried figs (it doesn't say). I had just bought some wonderful fresh figs, so I didn't soak them along with the pistacios, and only used half the water to soak them. This is a very nice dessert to serve, especially in the autumn when the figs and pistacios are in season. I used a simple confectioners sugar/lemon juice icing. Just a few slices were left, which my daughter wrapped up to take back home with her. -
This was delicious! I soaked the dried figs in water and OJ, used toasted walnuts, and used whole wheat flour. Even though I forgot the vanilla extract, it was simply fabulous! Some of the figs 'melted' into the batter, which gave it an interesting texture. Will make again!! -
My husbad loves this recipe! The generous amount of figs (about 150 grams) gives the loaf a really interesting taste, rather like a heavily spiced cake. I added greated nutmeg (1 tsp) to the mixture as well as doing a dusting of grated nutmeg on top. OUTSTANDING! The loaf is already a firm favourite in the household - and the figs make it really filling. I used the pistachios this time around, but for the next time, I'll use almonds, because they'll go just as well.
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I made this yesterday with whole wheat flour and walnuts, rather than pistachios. I lightly toasted the walnuts and did not soak them, but soaked the figs as the recipe says. I do know that this kind of bread is supposed to be aged for a day before eating, but was too impatient. Based on the taste yesterday, I would say 4 stars, but today it's just right - moist and full of flavor. Am looking forward to making this often. Thank you very much, Jenny, for posting this recipe. -
Big 5 stars from us. DH just loved it. I used some big, juicy dried figs, no icing at all. I didn't have pistachios, so used some walnuts. It was so good with walnuts, I'm not sure I would ever use the pistachios. Super easy to put together, a bit long to bake, keeps really well. A big winner and remake recipe.
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
