Fig Nut Loaf Cake
Makes 1 loaf cake
3/4 cup butter, softened
3/4 cup sugar
3 eggs, room temperature
2 tablespoons grated orange peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup chopped dried figs
1/2 cup chopped pitted dates
1/4 cup chopped pecans or walnuts
Preheat oven to 350F (175C).
In large bowl, beat butter and sugar until light and fluffy. Add eggs and beat until light. Beat in orange peel. In a small bowl, combine flour and baking powder; mix 2 tablespoons of it with figs and dates.
Blend remaining flour mixture into butter mixture. Fold in fig mixture and nuts until well blended. Grease and dust with powdered sugar a 9" x 5" loaf pan. Turn batter into pan.
Bake 30 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan about 10 minutes before turning out onto a rack. Dust cooled cake with powdered sugar. Cut into thin slices to serve.