I checked on this at 45 minutes and it was done -- if I'd have left it longer it would have burnt. The figs did burn a bit where they were touching the pan. I only had 3/4 pound of figs and I found them to be a tad too sweet as it was [and I'm not usually one to complain about things being too sweet], but the cake itself was great. I guess I'm not a huge fan of figs, but I did like the muffin-y texture. My husband and mother both said it was good. I love spiced cake, so I doubled the cinnamon and cloves, and added 1/4 teaspoon nutmeg as well. ////////// UPDATE Feb 2015: I tried again, this time using an immersion blender on the figs, subbing light sour cream for the buttermilk, using two whole eggs instead of just whites, and increasing the spices and leaving out the nuts like before. I've a new oven so this one baked perfectly in 50 minutes. I've decided that I definitely don't like figs. But the cake was still good enough that I had several slices. My husband and mother liked it as much as before. I think I'll try this modified recipe with a different dried fruit like cherries.
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I checked on this at 45 minutes and it was done -- if I'd have left it longer it would have...