Title: California fig loaf
 Categories: Bread
      Yield: 6 Servings
 
  1 1/2 c  Coarsely cut dried figs
    1/2 c  Sugar
    1/2 c  Honey
      1 ts Baking soda
      1 c  Boiling water
      1 ts Baking powder
  2 1/2 c  Flour
  1 1/2 ts Salt
      1    Egg; beaten
      1 ts Vanilla
      1 c  Walnuts; chopped
      1 tb Grated orange peel
 
  Grease and flour a 9x5 loaf pan. Combine figs, sugar, honey and soda
  in mixing bowl. Add water. Stir. Let cool. Sift dry ingredients
  together. Add remaining ingredients to the cooled pan. Bake at 325
  for 1 hour and 50 minutes or until loaf is golden brown and pulls
  away gently from sides of pan. Remove from pan. Cool on wire rack.
  Wrap in foil. Freeze or refrigerate. Keeps well several weeks.
  
  MRS NICK BLACK (HELEN LOUISE)
  
  ARLINGTON HEIGHTS, IL
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM