• 3 eggs
• 2 1/2 c. sugar
• 2 c. ripe figs, mashed
• 3/4 c. peanut oil
• 3 c. flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 c. buttermilk
• 1 c. chopped pecans

Beat eggs, add sugar and beat well. Add fig puree and oil. Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat well. Fold in pecans. Bake at 350 degrees for 1 hour in greased and floured loaf pans. 
Makes 3 loaves.

Can be used for tea sandwiches, just slice and spread with plain cream cheese or with pineapple cream cheese spread