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Desserts

Spicy fig loaf

Spicy fig loaf
Anne Cusack / Los Angeles Times

Tune the television to so many rapid-fire cooking shows today, and it seems eventually you're bound to witness some kind of shouting match. It's enough to make the stomach nostalgic for the kinder, simpler days of Marian Manners and Prudence ... Read more

Total time: 1 hour, 20 minutes plus cooling time | Serves 10 to 12
  • 3 cups flour
  • 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/2 cup chopped pecans
  • 3/4 cup chopped dried figs
  • 1 1/2 cups quick-cooking oats
  • 2 cups buttermilk
  • 1/3 cup oil

Step 1Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking powder and soda, salt, cinnamon and ginger. Stir in the pecans, figs and oats. Stir in the milk and oil until incorporated.

Step 2Pour the mixture into a greased 9-by-5-inch loaf dish. Bake until puffed and golden and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack until just warm before slicing.

Note: Adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times.

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