FIG SPICE CAKE

1 lb. cooked dried figs = 2 cups of figs
1/2 cup fig juice
1/2 cup buttermilk or yogurt
1 1/2 cups cake flour
1 tsp. double-acting baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. baking soda
1/2 cup butter or shortening
1 cup sifted sugar
2 eggs
1 tsp. vanilla
(Optional: 1 cup broken nutmeats or raisins)

Have all ingredients about 70 degrees. Cook, drain, then cut into 1/4 inch cubes and reserve the syrup. Combine 1/2 cup fig juice and 1/2 cup buttermilk or yogurt. Preheat oven to 350. Sift before measuring cake flour. Resift with: double-acting baking powder, salt, cinnamon, cloves and baking soda. Cream until soft: butter or shortening. Add gradually and cream until light: sifted sugar. Beat in eggs, one at a time. Add the flour mixture to the butter mixture in 3 parts, alternating with the milk and fig juice. Stir the batter after each addition until smooth. Add the figs and vanilla (1 cup broken nutmeats or raisins). Bake in a greased tube pan about 50 minutes.
Makes 14 servings.