1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 c. veg. oil
3 eggs
1 c. buttermilk
1 tbsp. vanilla
1 c. fig preserves, chopped
1/2 c. pecans, chopped

BUTTERMILK GLAZE:

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

Combine dry ingredients in a large mixing bowl; add oil, beating well. Add eggs and beat well, add buttermilk and vanilla. Mix thoroughly. Stir in preserves and pecans. Pour batter into a greased and floured 10" tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Let cool 10 minutes. Remove from pan. Pour warm buttermilk glaze over cake.

For buttermilk glaze, bring first 3 ingredients to boil. Cool slightly; add vanilla.