Pol Martin-Fresh Fig Loaf

• 1 lb fresh fig, peeled and chopped
• 4 large eggs, beaten
• 4 tablespoons brown sugar
• 1 1/2 cups cake flour (shifted)
• 1/2 cup peanut oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons rum
• 1/2 cup pecan halves

1. preheat oven to 350*F.
2. use a 6.5-cm deep loaf pan that is about 23.5 x 13-cm in size.
3. line bottom of pan with waxed paper of exact size.
4. butter waxed paper and sides of pan.
5. mix beaten eggs, with brown sugar, add oil and whisk to incorporate.
6. sift flour with baking powder and soda, add 1/3 to egg batter and beat well, repeat with remaining flour.
7. stir in figs, rum and pecans.
8. pour batter into pan.
9. bake in the middle of oven for 55 to 60 minutes.
10. when cake is done, remove from oven and let cool slightly.
11. remove from pan and cool on wire rack.

fresh fig, eggs, brown sugar, cake flour, peanut oil, baking powder, baking soda, rum, pecan halves

Taken from www.food.com/recipe/pol-martin-fresh-fig-loaf-363292 (may not work)