2 1/2 c. sugar
1/2 lb. butter
6 eggs
1 c. milk
3 c. self-rising flour, sifted
1 tbsp. vanilla flavoring
1 to 2 boxes raisins (dark and golden)
1/2 jar fig preserves

Cream sugar and butter together. Add eggs, one at a time. Add flour and milk, then vanilla flavoring. Mix well. Flour raisins to prevent sinking to bottom of cake and add to mixture with preserves. Use four loaf pans and line bottoms with wax paper. Grease and flour generously. Put in cold oven. Set oven at 250°F for 1 hour. Turn heat to 325°F and cook until done, about 30 to 40 minutes longer.