Yup, that's the best I could do this week. I was not having a very good baking day the day I made this (and a number of other things that didn't quite work). This recipe, chosen by Natalie of Oven Love certainly looked simple enough. I used figs for the dried fruit and replaced all the spices with cardamom. It mixed up quickly, and I put it into a loaf pan I knew was too tall, too narrow and too small and hoped for the best. With topping, it was only 1 cm below the top of the pan. Luckily it didn't overflow, but it did rise enough that most of the almonds and brown sugar were pushed off the top of the loaf and onto the floor of the oven.
It smelled fantastic as it was baking, and tested done at only 50 minutes, but I left it for a few more minutes and tested again. Still done. So, I cooled it on a rack for a few minutes, as directed, and then attempted to turn it out of the loaf pan. It seemed to be going okay, until this happened:
Yes, that is a gaping hole full of uncooked batter. Apparently the baking gods don't like it when I try to replace butter with applesauce and oil. Point taken. There wasn't much I could do to salvage it, as it was too hot and fragile to get back in the pan. So, I let it cool and trimmed off the cooked bits and gave the rest to the birds. I must say that the edges were quite tasty, if a bit stodgy, but that's my fault. I wish I had made it into muffins like Valerie and Jill. Thanks for the pick, Natalie, and check out the TWD blogroll for more aesthetically pleasing results.