Ingredients for 10 servings:
1. 2 cups ripe figs, mashed (can substitute dried figs soaked in water 1 hour then drained)
2. 3 eggs
3. 2 cups Splenda sugar substitute
4. 1/2 cup sugar
5. 3/4 cup applesauce (or Plain non-fat Greek Yogurt)
6. 3 cups self-rising flour (or 1 1/2 C White Flour plus 1 1/2 C Whole Wheat Flour)
7. 2 teaspoons baking soda
8. 1 teaspoon salt
9. 1 teaspoon clove
10. 1 teaspoon nutmeg
11. 1 teaspoon cinnamon
12. 1/2 teaspoon ginger
13. 1/2 cup buttermilk
14. 1 cup chopped pecans or 1 cup walnuts

Directions:
1. Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
2. Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
3. Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
4. Add the flour mixture alternately with the buttermilk. Beat well.
5. Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.).
6. Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.