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Yield 4 loaves
1 vanilla bean
1 lb. 8 ozs. Diced figs
4 cups water
1 lbs. 4 ozs. all-purpose flour
1 1/2 oz. Baking powder
1/4 oz. Ground cinnamon
8 ozs. unsalted butter, softened
3 cup honey
4 eggs
Grease and line the bottom with parchment
paper
Preheat oven to 350 F.
Cut the vanilla bean in half lengthwise and scrape the seeds from the pod
into a saucepan. Add the pod, figs, and water and cook over low heat for
10 minutes, or until the figs have absorbed all the liquid. Remove and
discard the pod. Let figs sit until cool.
With a paddle attachment mix the butter and honey with the figs. Beat in
the eggs until evenly incorporated. Add the remaining ingredients and gently
mix until incorporated. Pour into prepared pans and bake for 45 – 50
minutes until a thin knife pulls from the center clean. Turn out onto racks
to cool. Wrap in plastic tightly and let stand for 24 hours before serving.
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