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This bread is made with fresh figs.

They may look like raisins, but the bits of fresh figs in this tender loaf are softer and sweeter. Spread the slices with cream cheese or butter and serve at breakfast or teatime, or for dessert.

Fresh Fig Bread with Sherry 1-1/2 cups stemmed and coarsely chopped ripe dark or light figs 1/4 cup dry sherry 1-2/3 cups all-purpose flour 1/2 cup chopped walnuts 1 teaspoon each ground cinnamon and baking soda 1/2 teaspoon each ground nutmeg and salt 1-1/2 cups sugar 1/2 cup salad oil 2 large eggs

Combine figs and sherry; let stand at least 15 minutes. Mix together four, walnuts, cinnamon, baking soda, nutmeg, and salt.

In a mixer bowl, beat mixture; gently stir in figs and sherry. Pour batter into a well-greased 5- by 9-inch loaf pan. Bake in a 350 [deg.] oven until bread feels firm when gently pressed in center, about 1-1/4 hours.

Let cool in pan 10 minutes; invert onto a rack to cool. Slice to serve. To store, wrap airtight and keep at room temperature up to 4 days or freeze for up to 1 month. Makes about a 2-pound loaf, or 12 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jun 1, 1985
Words:200
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