1 c. fig preserves
3 eggs
2 c. sugar
1 c. salad oil
1 c. buttermilk
2 1/2 c. flour
1/2 tsp. salt
1 tsp. each soda, cloves, cinnamon, pumpkin pie spices, butter flavoring

Combine sugar and oil, then add eggs. Combine dry ingredients; add alternately with buttermilk. Add fig preserves and butter flavoring. Using greased and floured tube or Bundt pan, bake at 325 degrees for one hour and fifteen minutes. Let cool in pan 10 minutes before inverting on cake plate.