Recipe: Velvet Fig Cake with Spicy Confectioner's Sugar Frosting (using fresh figs)

VELVET FIG CAKE

FOR THE CAKE:
3 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1/2 tsp ground cloves
3 tsp baking powder
3/4 cup shortening
3 eggs, beatn
1 tsp vanilla
1 cup buttermilk
1 1/2 cups fresh peeled figs, cut or mashed (measured then
mashed)
FOR THE SPICY CONFECTIONERS SUGAR FROSTING:
1/3 cup butter, softened
pinch salt
3 cups powdered sugar
dash ground cloves
dash ground cinnamon
1/4 cup cream or evaporated milk
1 tsp vanilla

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Well-grease and lightly flour a tube pan or 2 layer cake pans.

Sift flour, sugar, baking soda, cinnamon, nutmeg, salt, and ground cloves together 4 times; set aside.

Cream shortening; add beaten eggs and vanilla. Add sifted dry ingredients alternately with milk. Add figs and blend well.

Bake pans at 350 degrees F. Test cakes for doneness -- 35 minutes for layers or up to an hour for loaf or tube pans. Cool cake in pan for a few minutes, then turn out on wire rack to cool completely before frosting with Spicy Confectioners Sugar Frosting.

TO MAKE THE SPICY CONFECTIONERS SUGAR FROSTING:
Cream butter and salt together. Add sugar gradually with spices and cream. Beat. Add vanilla and beat well again. Spread on cooled Velvet Fig Cake.

Source: newspaper clipping