Fig Loaf Cake
1 cup butter or shortening
1 teaspoon cinnamon
2 cups brown sugar
½ teaspoon ground cloves
4 eggs
1 teaspoon nutmeg
3 cups flour
1 cup water
2 teaspoons baking-powder
½ pound finely cut figs
¼ teaspoon salt
2 cups chopped raisins
Cream the butter or shortening and add the sugar. Add the eggs, well beaten. Mix and sift the dry ingredients and add alternately with the water. Add figs and raisins, dredged with a little of the flour. Bake in a greased loaf pan in a slow oven (320° F.) about two hours.