FOR THE CAKE:

2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup buttermilk
2 eggs
1 cup (2 sticks) butter, melted
1 cup cool water
1/2 tsp. vanilla
1 (8 oz.) jar chopped fig preserves

Preheat oven to 400°F. Spray sheet pan (mine is 15x10-inches) with a non-stick spray.

Melt butter in a saucepan and add cool water. Set aside.

Whisk dry ingredients in a large bowl until well blended. Stir in water cooled butter until well blended. By hand, beat buttermilk, eggs and vanilla together. Add this combination and stir until well blended. Add the jar of chopped figs and, again, stir until evenly blended. Pour mixture into the prepared baking pan.

Bake at 400°F for 20 minutes.

FOR THE ICING:

1/2 cup (1 stick) melted butter
1 tsp. vanilla
1/2 (1 lb.) bag powdered sugar
buttermilk

In microwave safe bowl, melt butter. Stir in vanilla. Add powdered sugar. Stir in small amounts of buttermilk until the icing becomes smooth and silky.

Submitted by: Patty Boles