Title: Fig fruit cake
 Categories: Desserts, Holiday
      Yield: 1 Fruitcake
 
     20    California dried figs
    1/2 lb Candied cherries
    1/4 lb Candied pineapple
  2 1/2 c  Chopped walnut
      1 c  Sifted cake flour
      1 ts Salt
  1 1/2 ts Baking powder
      1 ts Cinnamon
      1 ts Allspice
    1/2 ts Cloves
    1/2 c  Shortening
  1 1/2 c  Sugar
      5    Eggs; separated
      2 oz Baking chocolate; melted
      4 tb Brandy or water
  1 1/2 ts Vanilla
      1 ts Almond extract
 
  Butter a 6 x 10 x 3-inch loaf pan.  Line with waxed paper and butter
  generously again.  Set oven for 250 degrees F.  Cover figs with very
  hot water, and let stand 10 minutes.  Drain.  With scissors, snip off
  stems. Then cut figs, cherries and pineapple into tiny bits.  Add
  chopped nuts and half the sifted flour.  Mix together lightly.  Sift
  remaining flour with salt, baking powder and spices. Cream
  shortening, sugar, egg yolks and melted chocolate. Whip egg whites
  until very light.  Combine all ingredients until just mixed.  Place
  in baking pan.  Bake in slow oven (250 F.) for about 3 to 4 hours.
  Place pan of hot water in bottom of oven. When cool, brush with hot
  corn syrup and decorate with figs, candied fruit and nuts.