Fig Filling:

1 cup dry Figs, chopped
1/4 cup Maple syrup
2/3 cup Sweet white wine
1 tablespoon Fresh lemon juice
1/2 cup Pecans, chopped

Fig Filling Instructions:

1. In a sauce pan, combine all ingredients, bring to boil over a medium heat, strring.
2. Continue cooking until the mixture is tick enough to spread.
3. Remove from heat and stir in the pecans.
4. Cool and set aside.

Cake:

1. In a large bowl, combine 3/4 cup of the flour, sugar, salt and dry yeast.
2. Combine milk, water, and butter, heat over low heat until liquids are very warm (120 degrees to 130 degrees).
3. Gradually add dry ingredients to liquid and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 
4. Stir in enough additional flour to make a stiff dough.
5. Turn out onto lightly floured board; knead until smooth and elastic, about 5 to 6 minutes. 
6. Place in a greased bowl, turning to grease top.
7. Cover; let rise in a warm place, free from drafft, until doubled in bulk, about 1 hour.
8. Punch dough down; turn out onto lightly floured board. 
9. Roll out to an 18 by 12 inch rectange. 
10. Spread fig filling over rectangle to within 1 inch of edges.
11. Starting from long side, roll up like a jell roll; pinch seam to seal. 
12. Place roll on a large greased baking sheet, seam side down. 
13. Cut roll in half lenghthwise, starting at ends, leaving a 2 inch uncut section in center.
14. Turn cut section filling side up.
15. Placing roll in a vertical postion, coil top 2 cut section down in opposite direction, bringing ends up to meet uncut section. 
16. Coil bottom 2 sections up, bringing ends to meet uncut center section, cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
17. Bake in a pre-heated oven at 325 degrees for 35 minutes or until done. 
18. Remove from baking sheet and cook on wire rack.