Although I wasn't hit hard by the nesting bug, towards the end of my pregnancy I did have a lingering urge to use up those items that have been lingering in the pantry for years. You know, those half bags of chopped nuts, ignored candy, impulse purchases, and boxes of Kraft mac and cheese that my sister gave me when R and I first moved in together, six years ago. So, when I saw Loobylu's recipe for her mother's boiled fruit cake, I instantly recognized an opportunity to use up the several packages of dried figs I had somehow acquired over the years.
I'm not exactly sure what I was expecting to happen when I cooked the resulting blob of fruity dough, but I think some rising was probably in order. Maybe the substitute for self-rising flour wasn't quite right. An hour or so later, the cake looked much as it did when I put it in the oven, only cooked.
Still, the resulting cake didn't go to waste. It was pretty tasty, and seemed like the sort of thing one might want to bring if setting off of a long journey. R made some references to dwarf bread, but the reason this cake would be good travel fare is because it is nutritiously dense (a little bit will fill you up), sturdy, and won't go bad at room temperature (which is saying a lot in San Diego, land of mold). I ate slices of it for breakfast for weeks with no noticeable decline in quality. Plus it finally got me to eat all those figs.