1 1/2 c. sugar
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 c. vegetable oil
3 eggs
1 c. buttermilk
1 tbsp. vanilla
1 c. chopped fig preserves
1/2 c. chopped pecans or walnuts
1/2 c. buttermilk glaze (recipe follows)

Combine dry ingredients in a large mixing bowl; add oil, beating well. Add eggs and beat well; add buttermilk and vanilla, mixing thoroughly. Stir in preserves and chopped nuts. Pour batter into greased and floured 10 inch tube or bundt baking pan. Bake at 350 degrees for approximately 1 hour and 15 minutes or until tester comes out clean. When baked, let cool for 10 minutes; remove from pan. Pour warm buttermilk glaze over warm cake. This is a delicious, solid spice cake with a memorable flavor!

BUTTERMILK GLAZE:

1/4 c. buttermilk
1/2 c. sugar
1/4 tsp. baking soda
1 1/2 tsp. cornstarch
1/4 c. butter
1 1/2 tsp. vanilla extract

In a sauce pan combine buttermilk, sugar, soda, cornstarch and butter. Bring to a boil and remove from heat. Cool slightly and stir in vanilla extract. Yields enough to glaze one (10 inch) cake.