Brandied Fig And Walnut Loaf
During fig season I always buy a lot of them, not just because I love them and eat them fresh, but I have to make a batch of brandied figs also. As I have said before, I don’t can or preserve so I make a few batches of brandied figs and store them in the refrigerator until I am ready to make the loaf. I like to let them sit in the jar for at least 2 weeks so they become soft and take on the flavor of the brandy or cognac. I use Martha Stewarts easy banana bread recipe as a base for just about every loaf I make, I simply sub different types of fruit, I altered the recipe for the banana bread a bit adding spices. It’s moist, gently spiced and really delicious and the perfect accompaniment to a cup of tea.
This recipe makes 1 loaf
- 1/2 cup 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1 cup brandied figs chopped and slightly mashed, I added a tbs of the brandy syrup to the figs.
- 1 teaspoon vanilla extract
- 1/2 cup full fat sour cream
- 1/2 cup toasted walnuts rough chop
- Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9x5x3 loaf pan. Chop your figs and set aside. Toast your walnuts and give a rough chop.
- In large mixing bowl cream butter and sugar until fluffy with mixer either hand held or standing using a paddle attachment. Add eggs one at a time beating with each addition. In small mixing bowl add the flour, baking soda, salt and spices whisk to combine.
- Add the dry ingredients to the butter and egg and stir to combine. Add the figs, sour cream,vanilla and walnuts stir to combine and put in your loaf pan. Bake for 60-70 minutes. Tester or toothpick should come out clean. Let cool in the pan for 10 minutes turn out onto cooling rack, brush the top of the loaf with some of the fig syrup and cool completely before slicing. Enjoy!
Brandied Spiced Figs