Fig rum loaf

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FIG RUM LOAF
  Categories: Breads, Main dish, Ethnic
       Yield: 1 servings
  
   1 1/2 c  Dried figs cut in small part
       3 tb Butter
   1 1/3 c  Boiling water
   1 1/2 ts Baking soda
       1 ea Egg
       1 tb Graded orange peel
       1 c  Sugar
     1/2 ts Salt
   2 1/2 c  Flour
       1 ts Baking powder
       3 tb Dark Jamaica rum
     3/4 c  Chopped walnuts
  
   Preheat oven to 350.  Generously grease a 9 X 5 loaf pan for each
   loaf. Line bottom and sides of pan with waxed paper.
   Combine figs, sugar, butter and salt in large bowl of electric mixer.
   Add boiling water.  Let cool to room temperature (butter does not
   have to melt).  Sift flour, baking soda and baking powder into medium
   bowl.
   Add flour mixture, egg, rum and orange peel to fig mixture and beat
   with electric mixer at medium speed until well blended.  Stir in
   nuts. Transfer batter to prepared pan, smoothing top.  Bake until
   tester inserted in center comes out clean, about 65 to 75 minutes.
   Let cool in pan on rack 10 minutes.  Remove loaf from pan and discard
   waxed paper. Let cool completely on rack.  Wrap airtight and let
   stand at least 24 hours before serving.
   Comments:  Really do let age before you eat it;  much better on the
   second day.  This really is tasty and is hard not to snack away.
  
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