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

GLAZE:

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

Combine dry ingredients in large bowl. Add oil and beat well. Add eggs and beat well. Add buttermilk and vanilla and mix well. Stir in preserves and nuts. Pour into greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Let cool 10 minutes and remove from pan. Pour warm Buttermilk Glaze over.

BUTTERMILK GLAZE: Combine all ingredients except vanilla in a saucepan and bring to a boil. Remove from heat. Cool slightly and stir in vanilla. Pour over cake.