Fig cake

Fig cake
Makes 8 to 10 servings

2 cups sugar
3 large eggs
1 cup vegetable oil
1 cup whole milk
2 cups bleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups mashed fig preserves
1 cup pecan pieces

Preheat the oven to 350 degrees. Cream the sugar and the eggs. Add the
vegetable oil and stir well to blend. Add the milk and mix well. In a
separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well.
Add this to the first mixture, stirring, to blend. Add the figs and pecans.
Stir again to blend.

Pour into a 12-cup bundt pan and bake until it sets, about one hour. Remove
and cool before slicing to serve.