Fig and Pistachio Loaf Cake

READY IN: 2hrs 15mins
Recipe by Jenny Sanders

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.

Top Review by Mirj2338

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.

Ingredients Nutrition

Directions

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

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