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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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