1 1/2 c. sugar
1 c. vegetable oil
3 eggs
1 c. buttermilk
1 tbsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1 c. fig preserves
1/2 c. pecans, chopped
Buttermilk glaze (follows)

Combine sugar and oil. Beat well at medium speed. Add eggs, one at a time, stir in buttermilk and vanilla. Combine flour and next 6 ingredients. Add to creamed mixture; beat well. Stir in preserves and pecans. Pour into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; place on wire rack. Pour glaze over cake.

BUTTERMILK GLAZE FOR FIG PRESERVE CAKE:

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

Combine first 5 ingredients in medium saucepan. Stir well. Bring to a boil; boil 4 minutes, stirring frequently. Remove from heat, stir in vanilla.