Fig & Nut Loaf Cake
A combination of chewy figs, crunchy nuts, spicy cinnamon and zesty orange embedded in a rich moist loaf cake. This is just one of many in a series of loaf cakes from my Father's 1930's journal that reflect American and British influence in baking. It's easy to make, and perfect with breakfast coffee, afternoon tea, or serve thin slices along with sliced pears, triple crème cheese, and a glass of Port.
Equipment
- One 1 and 1/2 pound loaf pan or two smaller pans
Ingredients
- 1/2 cup Butter (114g)
- 1 cup Dark brown sugar - packed (200g)
- 1 cup Powdered sugar (130g)
- 2 Whole eggs (large grade A)
- 1 cup Orange juice (237ml)
- 1 cup Chopped dried figs (175g)
- 1 tbsp Orange zest (6g)
- 1 tsp Vanilla extract (4.3g)
- 1/2 tsp Orange extract (2.2g)
- 2 1/2 cup All purpose flour (300g)
- 2 tsp Baking powder (8g)
- 1/2 tsp Baking soda (2.5g)
- 1 1/2 tsp Salt (9g)
- 2 tsp Ground cinnamon (5g)
- 1/2 tsp Powdered ginger (1.5g)
- 1/2 tsp Ground nutmeg (1.5g)
- 1 cup Chopped nuts (110g) either walnuts or pecans
- 2 tsp Turbinado Sugar (optional)
Instructions
- Butter a 1 1/2 pound loaf pan. Or two smaller loaf pans. Preheat your oven to 325° degrees for Convection and 350° for Standard bake. Take the butter, eggs and orange juice out of the refrigerator to bring to room temperature prior to use.
- Chop the dried figs in to small pieces and soak them in the cup of orange juice. This helps to rehydrate and will result in a moister finished product.
- Add the sugars, vanilla extract, orange extract, orange zest and the room temperature butter to the bowl of your mixer. Use the paddle attachment, and mix at medium speed until completely combined.
- Add the eggs, one at a time, and beat at high speed until the mixture is light and fluffy. Pour in the orange juice along with the figs and mix at low speed. After about half a minute, and using a rubber spatula, scrape down the sides and bottom of the bowl. Mix at high speed for another 30 seconds.
- Use a fork or a whisk to combine all the dry ingredients, including the chopped nuts. When combined, scoop in to the mixer. Start mixing on slow, to prevent the flour from flying out of the bowl, and gradually increase to medium for another 30 seconds. To be certain all ingredients are combined, use a rubber spatula to scrape the bottom and sides of the bowl. You don't want to over mix as it tends to make the loaf tough.
- Scoop the batter into your prepared pan, sprinkle the top with 2 teaspoons of Turbinado sugar, and place on the middle rack of your preheated over. The sugar is optional, but it does give the top a bit of crunch and shine, that adds to taste and texture. Bake for 50 to 60 minutes, or until golden brown, and when you insert a skewer it comes out clean.
- Allow to cool at least 20 minutes before removing from the loaf pan. When completely cool store wrapped in plastic wrap. This bread may also be frozen, but I would suggest no longer than 3 weeks.