In a bowl, add boiling water to the dried figs to cover.
Into another bowl, sift together the flour, salt, and baking powder.
In another bowl, cream shortening and sugar; beat in the eggs. Add sifted dry ingredients to the creamed mixture, alternating with the milk. Beat well. Stir in vanilla and the figs.
Pour batter into a greased 9x5-inch loaf pan. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
Calories per serving: 343
Fat per serving: 14.2g