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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

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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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    Units: US | Metric


    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


      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


      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!!

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    • on August 03, 2007


      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.

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    Read All Reviews (5)


    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
    Total Fat 19.6 g
    Saturated Fat 8.4 g
    Cholesterol 56.9 mg
    Sodium 320.1 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 4.0 g
    Sugars 27.9 g
    Protein 7.2 g

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