2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3 large eggs, lightly beaten
1 c. vegetable oil
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans, toasted
1 c. chopped fresh figs or fig preserves

Stir together first 7 ingredients. Stir in eggs, oil and buttermilk, blending well. Add vanilla. Fold in figs and nuts. Pour into a greased and floured 13 x 9-inch pan.

Bake at 325°F for 35 minutes. Pierce top of cake with toothpick; drizzle Buttermilk Glaze over cake.

Buttermilk Glaze:

1 c. sugar
1/2 c. butter
1/2 c. buttermilk
1 tbsp. light corn syrup
1 tsp. vanilla

Bring to a boil and cook for 3 minutes. Pour over cake.