Fig Preserve Cake with Pecan Icing

1. Preheat the oven to 350°F. Grease and flour a 9-inch square or bundt pan; set aside.
2. Cream the butter and sugar in a mixing bowl and beat by hand until light and fluffy.
3. Add the egg and beat well.
4. Sift the flour, baking soda, salt, and baking powder into another mixing bowl. Add the figs, pecans, and vanilla, and stir to mix.
5. Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, 30–40 minutes.
6. Cool in the pan for several minutes before turning onto a wire rack to cool completely.

Icing Directions

1. Combine the butter, pecan meal, confectioners’ sugar, and vanilla in a mixing bowl; stir to blend.
2. Add enough evaporated milk to make a spreading consistency.
3. Spread the icing on the top and sides of the cooled cake.