1 c. buttermilk
1 c. cooking oil
3 eggs
1-1/2 c. sugar
2 c. Plain Gold Medal Flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. allspice
1 c. chopped pecans
1 c. drained, chopped fig preserves

Preheat oven to 300°F. Combine all liquids. Sift dry ingredients together and add to liquids. Mix well. Add nuts and figs. Stir until well blended. Pour batter into lightly greased and floured tube pan.

Bake for 1 hour. When cake is done, cool in pan for 10 minutes and make sauce for cake.

Sauce:

1/2 c. buttermilk
1 c. sugar
1/2 tsp. baking soda
3/4 stick butter

Combine ingredients and cook mixture to soft ball stage, beat until slightly cooled; pour over cooled cake in pan or turn cake out on a plate then pour sauce over cake.