Garden fresh figs in this cake for a real treat.

Scale

1 cup dried sweetened cranberries

1/2 cup pitted dates, quartered

2 tablespoons orange liqueur or orange juice

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1/2 teaspoon ground cardamom

1 1/2 cups sugar

1 1/4 cups canola

1 tablespoon grated orange zest

3 eggs

1/2 tablespoon vanilla bean paste or vanilla extract

1 cup chopped toasted pecans

12 ripe figs, quartered

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Heat oven to 350F. Spray a coffee cake pan with no-stick baking spray.
In small bowl, toss cranberries, dates and orange liqueur or juice; reserve.
In medium bowl, whisk flour, baking soda, salt and cardamom; set aside.
In large mixing bowl, beat sugar, oil and orange zest on high speed for 5 minutes. Add eggs and vanilla; blend well. With mixer on low speed gradually add flour mixture blending just until dry ingredients are moistened. Stir in pecans and reserved dried fruit mixture.
Spread half the batter evenly over bottom of pan. Evenly space half the figs on the batter. Spread remaining batter over figs. Top with remaining figs.
Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes.
Invert onto a plate and then invert again on to a cooling rack. I prefer the fig side up.