1/2 c. butter
1 c. sugar
3 eggs
1/2 tsp. vanilla
2 c. plain flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 c. buttermilk
1 1/2 c. fig preserves with juice, chopped
1/2 c. chopped nuts

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 allspice. Add to creamed mixture, alternating with buttermilk, mixing well after each addition. Stir in figs and nuts. Spoon batter into a greased and floured 10 inch tube or bundt pan. Bake at 350 degrees for 50 minutes or until done.

GLAZE FOR FIG PRESERVE CAKE:

2 tbsp. brown sugar
5 tsp. milk
1 tbsp. butter
3/4 c. powdered sugar
1/4 c. nuts

In small saucepan, heat 2 tablespoons brown sugar, milk and butter until smooth. Cut heat off, add powdered sugar. Mix until smooth. Spread on cake, add nuts.