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

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

BUTTERMILK GLAZE:

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

Combine everything except vanilla in a saucepan and bring to a boil. Remove from heat, cool slightly and stir in vanilla. Pour over warm cake.