3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg or allspice
1/8 tsp. cloves
3 tsp. baking powder

Sift together.

3 eggs, beaten
1 1/2 c. sugar
1 1/2 c. fresh, peeled figs, mashed, then measured
1 tsp. vanilla
1 c. buttermilk
1 stick butter

Cream shortening (butter). Add eggs and vanilla. Add dry ingredients alternately with buttermilk. Fold in figs. Bake in a buttered, floured tube pan or 2 layer pans at 350°F. for 35 minutes for layers or about 1 hour for a tube pan. Cool.

FROSTING:

Cream 1/3 cup butter and a pinch of salt. Add 3 cups powdered sugar gradually, beating constantly. Add a pinch of cloves and cinnamon. Stir in 1/4 cup evaporated milk and 1 teaspoon vanilla. Beat well and ice cake. If icing is too thin, add more confectioners sugar, if icing is too thick, add more milk or water, a few drops at a time