FIG AND WALNUT LOAF
2 cups (500 mL)
all-purpose flour 11/2 tsp (7.5 mL) baking powder
1 tsp (5 mL) baking soda 1/2 cup (125 mL) salted
butter, melted 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) liquid honey 1 tbsp (15 mL) grated
lemon peel 3 large eggs 2 tsp (10 mL) vanilla 1 cup (250 mL) sour cream 1 cup (250 mL) coarsely
chopped dried Mission figs 1 cup (250 mL) coarsely
chopped toasted walnuts 1. Preheat oven to 325 F (160 C). 2. Combine flour, baking powder and baking soda in a bowl; set aside. 3. Using medium speed of an electric mixer, beat together melted butter, sugar, honey and lemon peel until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla until blended. 4. Beginning and ending with flour mixture, add flour mixture alternately with sour cream to butter mixture, beating just until blended. Fold in figs and walnuts. 5. Spoon batter into two greased 8 1/2 x 4 1/2-inch (21.3 x 11.4-cm) loaf pans. 6. Bake for 40-45 minutes or until a cake tester inserted in centres comes out clean. 7. Cool loaves in pans on racks for 10 minutes. Invert loaves onto racks and cool completely. May be frozen. Makes 2.