3/4 c. butter, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
1/8 tsp. salt
1 1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. baking soda
1 c. buttermilk
2 c. commercial fig preserves
2 c. chopped pecans
1 tsp. vanilla extract

Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition.

Combine flour, salt and spices. Combine soda and buttermilk, stirring well. Add flour and milk mixture alternately to creamed mixture, beginning and ending with flour mixture. Stir in preserves, pecans and vanilla.

Pour batter into a greased and floured 10" tube pan. Bake at 350 degrees for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean. (If necessary, shield cake the last 20 minutes to prevent excessive browning.) Cool cake for 10 minutes; remove from pan and let cool completely on a wire rack.