Fruity Fig Loaf

• 4 large eggs, beaten
• 4 Tbsp. brown sugar
• 1/2 c. peanut oil
• 1 1/2 c. cake flour, sifted
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 lb. fresh figs, peeled and chopped
• 2 Tbsp. rum
• 1/2 c. pecan halves

1. Preheat oven to 350u0b0.
2. Use a 2 1/2-inch (6.5 cm) deep loaf pan that is about 9 1/4 x 5 1/4-inch (23.5 x 13 cm) in size.
3. Line bottom of pan with waxed paper of exact size.
4. Butter waxed paper and side of pan.
5. Mix beaten eggs with sugar.
6. Add oil and whisk to incorporate.
7. Sift flour with baking powder and soda.
8. Add 1/3 to egg batter and beat well.
9. Repeat for remaining flour.
10. Stir in figs, rum and pecans.
11. Pour batter into mold and bake in the middle of oven for 55 to 60 minutes.
12. When cake is done, remove and let cool slightly before unmolding.
13. Finish cooling on wire rack.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323393 (may not work)