Preheat oven to 350 degrees (F).
Cream together sugar, oil, and eggs.
Add other ingredients, one by one, mixing well after each addition.
Pour into a greased 9 x 13-inch cake pan.
Bake for 1 hour and 15 minutes.
Cream the butter.
In small bowl, mix fig juice, salt, lemon juice, and cinnamon.
Add powdered sugar to the butter mixture, alternately with the fig juice mixture, beating after each addition.
When cake is cooled, frost the top.
We like cake with lots of frosting so I doubled the frosting recipe.
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