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    You are in: Home / Recipes / Fig and Pistachio Loaf Cake Recipe
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    Fig and Pistachio Loaf Cake

    Fig and Pistachio Loaf Cake. Photo by Jenny Sanders

    1/2 Photos of Fig and Pistachio Loaf Cake

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hr 15 mins

    1 hr

    Jenny Sanders's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
    2. 2
      Grease a standard loaf pan.
    3. 3
      Preheat the oven to 350°F.
    4. 4
      Cream the butter and the sugar, then beat in the egg and vanilla.
    5. 5
      Mix the flour with the soda and salt.
    6. 6
      Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
    7. 7
      Scrape into the loaf pan and bake for 1 to 1 1/4 hours.

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    Ratings & Reviews:

    • on September 15, 2002

      45

      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.

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    • on April 24, 2010

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Fig and Pistachio Loaf Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 400.5
     
    Calories from Fat 176
    44%
    Total Fat 19.6 g
    30%
    Saturated Fat 8.4 g
    42%
    Cholesterol 56.9 mg
    18%
    Sodium 320.1 mg
    13%
    Total Carbohydrate 51.8 g
    17%
    Dietary Fiber 4.0 g
    16%
    Sugars 27.9 g
    111%
    Protein 7.2 g
    14%

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