Recipe Fig Cake I

Preheat oven to 300 degrees F (150 degrees C) and grease a 9x13 inch pan. Sift together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder, and salt, then set aside. In a large bowl, cream 1 cup butter with 1 1/2 cups sugar until light and fluffy before stirring in the eggs. Gradually mix in the flour mixture and buttermilk, alternating between the two until just combined. Fold in the chopped figs and pecans, then pour the batter into the pan and bake for 60 minutes or until a toothpick comes out clean. While the cake cools, prepare the icing by boiling butter, sugar, evaporated milk, and baking soda in a saucepan until the mixture turns brown or reaches 234 degrees F (115 degrees C). Once the icing cools to 110 degrees F (43 degrees C), beat it in a bowl until thick and quickly spread over the cooled cake.