Preheat convection oven to 325 degrees. Cream the sugar and eggs. Add the vegetable oil and stir well to blend. Add the milk and mix well. In a separate bowl, combine the flour, cinnamon, salt, and baking soda. Mix well. Add this to the first mixture, stirring to blend. Add the pecans and figs. Stir again to blend. Pour into a greased bundt pan and bake until set, about an hour. Cake will be very moist. Remove and cool before slicing to serve.
For the glaze:
Mix all ingredients well and drizzle over cake. Sprinkle with pecans.