Forget the syrupy-sweet doorstopper of fruitcakes past and try this savory version instead. Add to a cheese board for spreading creamier cheeses, toast and top with salted butter for a snack, or enjoy on its own with a glass of wine. If you don't have cream sherry, add 2 teaspoons brown sugar to dry sherry before pouring over the fig mixture. You'll find pitted Castelvetrano olives at the olive bar of most specialty grocery stores.
Savory Fig, Olive, and Pistachio Fruitcake
Preheat oven to 375°F.
Combine rind, figs, and raisins in a bowl. Bring sherry to a boil in a saucepan; pour over fig mixture. Let stand 15 minutes.
Combine flours, salt, and next 4 ingredients (through baking soda) in a bowl. Place eggs in the bowl of a stand mixer fitted with a whisk attachment; beat 2 minutes. Add oil, buttermilk, honey, and vanilla; beat until combined. Reduce speed to low. Add flour mixture; beat just until combined. Use a spatula to stir in fig mixture (including liquid), pistachios, and olives.
Spoon mixture into a 9- x 5-inch loaf pan coated with baking spray. Bake at 375°F for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 5 minutes. Remove bread from pan; cool completely.
This story originally appeared on CookingLight.com.