3 c stemmed and coarsley chopped figs
1/2 c dry sherry
3 1/3 c flour
2 tsp. each: nutmeg & cinnamon
1 c chopped walnuts
2 tsp baking soda
1 tsp salt
3 c sugar
1 c salad oil (not olive)
3 eggs
1. Combine figs and sherry - let sit at least 15 minutes
2. Mix flour, walnuts, cinnamon, nutmeg, baking soda and salt
3. Ether beat by hand or with mixer: sugar, oil and eggs
4. Blend in flour mixture
5. Gently stir in figs and sherry
6. Pour into 2 well greased loaf pans (fill 1/2 full)
7. Bake approximately 1 1/4 - 1 1/2 hours in 350 degree oven or until bread feels firm when pressed in center.
Cool in pan at least 10 mintes then invert onto rack (best to cool overnight)....
Can be frozen but do not use frozen figs.
