1/2 c. butter
2 eggs
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/2 c. fig juice
1 qt. canned jar of figs, drained & chopped
1 c. chopped pecans
1 c. sugar
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 c. sour milk or buttermilk
1 tsp. vanilla

Cream butter and sugar; beat in eggs.

Sift together dry ingredients; combine milk and fig juice; add these alternately to egg mixture; beat until smooth.

Add vanilla; fold in figs (reserving 2/3 cup for filling) and pecans. Pour into 2 greased 8" round pans. Bake in slow oven, 325 degrees for 1 hour.

FILLING: Cook 1 1/2 teaspoons cornstarch with 1/3 cup fig juice until clear. Fold in 2/3 cup figs. Spread between layers.

FROSTING: Melt 1/2 cup butter; add 1 cup brown sugar, packed. Boil over low heat 2 minutes, stirring; add 1/4 cup milk. Bring to boil; cool; add 1 3/4 cups sifted powdered sugar. Cool. Beat; ice cake.