1 1/2 sticks butter
2 c. sugar
4 eggs
1 tsp. vanilla
3 c. all-purpose flour
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 c. buttermilk
1 pt. fig preserves
2 c. chopped pecans

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time and beat well. Add vanilla. Sift flour, cinnamon and salt and soda. Add alternately to creamed mixture with buttermilk, saving a small amount of flour mixture to dredge pecans into. Add cut up figs to mixture and then add pecans. Bake at 325 degrees for 1 hour and then reduce heat to 300 degrees for 15 minutes.