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  Fig Fruit Cake
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
20 California dried figs
1/2 lb Candied cherries
1/4 lb Candied pineapple
2 1/2 cup Chopped walnut
1 cup Sifted cake flour
1 tsp Salt
1 1/2 tsp Baking powder
1 tsp Cinnamon
1 tsp Allspice
1/2 tsp Cloves
1/2 cup Shortening
1 1/2 cup Sugar
5 Eggs, separated
2 oz Baking chocolate, melted
4 tbsp Brandy or water
1 1/2 tsp Vanilla
1 tsp Almond extract
Instructions:
Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter
generously again. Set oven for 250 degrees F. Cover figs with very
hot water, and let stand 10 minutes. Drain. With scissors, snip off
stems. Then cut figs, cherries and pineapple into tiny bits. Add
chopped nuts and half the sifted flour. Mix together lightly. Sift
remaining flour with salt, baking powder and spices. Cream
shortening, sugar, egg yolks and melted chocolate. Whip egg whites
until very light. Combine all ingredients until just mixed. Place in
baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours. Place
pan of hot water in bottom of oven. When cool, brush with hot corn
syrup and decorate with figs, candied fruit and nuts.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
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