Fig-Orange Cake

Preparation : Cream shortening; continue creaming while adding honey in a fine stream. Add egg and beat well; add orange peel. Add baking powder, soda, salt to flour; sift or mix thoroughly. Add flour mixture alternately with orange juice, a small amount at a time, to honey mixture, beating after each addition until smooth. Stir in figs and nuts; blend. Turn into 8 X 5 X 3-inch greased and floured loaf pan or 8 1/2 X 12 X 2-inch cake pan. Bake in 325 degree F. (slow) oven for 50 to 60 minutes or until done. Let cool, wrap and store overnight to blend flavors and for easy slicing.