Total Time
2hrs 15mins
Prep 1 hr 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.
Most Helpful

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.

Mirj September 15, 2002

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!!

Cookin4GoodLookin April 24, 2010

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.

jazzypom August 03, 2007