1/2 c. butter, softened
1 tsp. ground cloves or allspice
1 c. sugar
1 c. buttermilk
3 eggs
1 1/2 c. fig preserves, chopped (with juice)
1/2 tsp. vanilla extract
1/2 c. nuts, chopped
2 c. all-purpose flour
1/2 c. coconut (optional)
1 tsp. ground cinnamon
1 c. raisins (optional)
1 tsp. ground nutmeg

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, soda, and spices. Add to creamed mixture, alternately with buttermilk. Mix well after each addition. Stir in figs and nuts. Add coconut and raisins, if desired. Spoon batter into a greased and floured 10 inch tube pan or bundt pan. Bake at 350 degrees for 50 minutes or until done. Serves 12 to 14.