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

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, mixing well after each additions. Stir in figs and nuts; add coconut and raisins.

Spoon batter into a greased and floured 10 inch pan or bundt pan. Bake at 350 degrees for 50 minutes or until done. Yield: one 10 inch cake.