20    California dried figs

    1/2 lb Candied cherries

    1/4 lb Candied pineapple

  2 1/2 c  Chopped walnut

      1 c  Sifted cake flour

      1 ts Salt

  1 1/2 ts Baking powder

      1 ts Cinnamon

      1 ts Allspice

    1/2 ts Cloves

    1/2 c  Shortening

  1 1/2 c  Sugar

      5    Eggs; separated

      2 oz Baking chocolate; melted

      4 tb Brandy or water

  1 1/2 ts Vanilla

      1 ts Almond extract

  Butter a 6 x 10 x 3-inch loaf pan.  Line with waxed paper and butter
  generously again.  Set oven for 250 degrees F.  Cover figs with very hot
  water, and let stand 10 minutes.  Drain.  With scissors, snip off stems.
  Then cut figs, cherries and pineapple into tiny bits.  Add chopped nuts
  and half the sifted flour.  Mix together lightly.  Sift remaining flour
  with salt, baking powder and spices. Cream shortening, sugar, egg yolks
  and melted chocolate. Whip egg whites until very light.  Combine all
  ingredients until just mixed.  Place in baking pan.  Bake in slow oven
  (250 F.) for about 3 to 4 hours.  Place pan of hot water in bottom of
  oven.  When cool, brush with hot corn syrup and decorate with figs,
  candied fruit and nuts.
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias