Enola Prudhomme's Cajun Fig Cake

• 1 1/2 cups sugar
• 1 cup vegetable oil or 1 cup butter
• 1 teaspoon baking sod
• 1 teaspoon baking powder
• 1/2 teaspoon ginger
• 1 1/2 teaspoons cinnamon
• 3 cups flour
• 2 eggs
• Dash salt
• 1 pint fig preserves, mashed
• 1 cup boiling water
• 1 cup chopped pecans

1. Combine all ingredients and mix well if using oil.
2. If using butter, cream with sugar before adding remaining ingredients; beat well.
3. Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1 1/2 hours or until cake tester inserted in center comes out clean.
4. Cool in pan; run knife around sides and turn out.

sugar, vegetable oil, baking sod, baking powder, ginger, cinnamon, flour, eggs, salt, preserves, boiling water, pecans

Taken from cooking.nytimes.com/recipes/6236 (may not work)