Recipe shared by Dale Presley of Daphne, Al. Dale says figs grow plentiful in Alabama when in season. She also thinks for the ones of us without the fresh fruitful supply we may use the dry figs as a substitute.
2-1/2 cups sugar
2 cups ripe figs, peeled and mashed
3/4 cup vegetable oil
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 cup buttermilk
1 cup chopped pecans ( also can use walnuts!)
Beat eggs, add sugar and beat well. Add the mashed figs and vegetable oil.
Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat Well.
Fold in chopped pecans. Bake at 350 egrees for 1 hour in greased and floured loaf pans.
Makes 2 large or 3 small loaves.