Ingredients:

  • 1 cup (160 g) Dried Black Mission Figs, roughly chopped
  • 1 cup (180 g) Pitted Medjool Dates, roughly chopped
  • 1 cup (240 ml) Boiling Black Tea (or water)
  • 1 teaspoon (5 g) Bicarbonate of Soda (Baking Soda)
  • 2 cups (250 g) All-Purpose Flour, plus extra for dusting
  • 1 ½ teaspoons (7.5 g) Baking Powder
  • 1 teaspoon (5 g) Ground Cinnamon
  • ½ teaspoon (2.5 g) Ground Nutmeg
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 cup (120 g) Walnuts or Pecans, roughly chopped
  • ½ cup (1 stick / 113 g) Unsalted Butter, softened
  • ¾ cup (165 g) Light Brown Sugar, packed
  • 2 Large Eggs, at room temperature
  • 1 teaspoon (5 ml) Vanilla Extract

Instructions:

  1. Combine the chopped figs, dates, and baking soda in a heatproof bowl. Pour the 1 cup of boiling hot tea over the fruit mixture. Stir gently, cover the bowl loosely, and allow the mixture to sit for at least 30 minutes. This softens the fruit and creates the slurry base.
  2. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, creating an overhang (a 'sling') for easy removal.
  3. In a separate large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Toss the chopped nuts with 1 tablespoon of the flour mixture; set aside.
  4. In a mixing bowl, cream the softened butter and brown sugar together until light, fluffy, and noticeably paler in colour (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Pour the entire soaked fruit mixture (fruit and liquid slurry) into the creamed butter/sugar mixture. Mix on low speed until just combined. Add the flour mixture in two batches, mixing on the lowest speed only until the flour streaks have just disappeared. Do not overmix. Gently fold in the flour-coated nuts using a rubber spatula.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes. Test for doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs attached.
  7. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Use the parchment paper sling to lift the loaf out and transfer it to a wire rack. Allow the bread to cool completely (at least 1 hour) before slicing.