2 eggs, beaten
2 c. sugar
1 c. buttermilk
1 c. oil
2 c. flour
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
2 c. chopped pecans
2 c. drained fig preserves, cut into small pieces
Sauce

Beat together the eggs, sugar, buttermilk, and oil. Fold in flour. Add spices, soda, vanilla, salt, and pecans. Fold in figs. Bake in a greased and floured bundt or tube pan at 350 degrees for 1 hour. Leave in pan to cool.

SAUCE:

1/2 c. buttermilk
1/2 c. sugar
1 tbsp. light cornstarch
1/2 c. butter
1/4 c. sherry
1 tsp. almond extract

Combine buttermilk, sugar, and cornstarch. Bring mixture to boil, stirring constantly. Remove from heat. Add butter and stir until melted. Add sherry and extract. Pour sauce over cake in pan. Let sauce soak into cake overnight before removing cake from pan.