Ingredients
- 198 egg substitute (plus)
- 2 eggs
- 1 1/2 cups figs stem
- 1 5/8 cups all purpose flour
- 1 cup sugar
- 1/2 c egg beaters
- 1/4 cup dry sherry
- 1/2 cup walnuts (chopped)
- 1/4 cup salad oil
- 2 tbsp egg beaters
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon nutmeg (ground)
Combine figs and sherry and let stand at least 15 minutes. Combine flour, walnuts, cinnamon, baking soda, nutmeg and salt. In a mixing bowl, beat sugar, oil and eggs to mix. Blend in flour mixture. Gently stir in figs and sherry. Pour batter into well-greased 5-by-9-inch loaf pan. Bake in a 350-degree oven until bread feels firm when gently pressed in center, about 1 hour. Let cool in pan 10 minutes. Invert on rack to cool completely.
Makes 12 servings.
