Fig Cake Recipe from Edwardian 1909.
Cream a cupful of butter and two cupfuls of brown sugar. Mix thoroughly, and add four beaten eggs,a teaspoonful of ground cloves,a cupful of water, and three cupfuls of flour sifted with teaspoonfuls of baking powder. Cut half a pound of figs and two cupfuls of raisins in small pieces, dredge them with a quarter of a cupful of flour, and add to mixture. Pour into a well buttered tin, and bake in a moderate oven for two hours.