2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 1/2 c. sugar
1 c. cooking oil
1 c. buttermilk
3 eggs
1 c. fig preserves, juices and all, chopped
1 c. chopped pecans

Mix dry ingredients. Add oil and beat well. Add eggs one at a time, alternately with milk. Then add figs and vanilla. Bake in tube pan at 350 degrees for 1 hour.

SAUCE:

1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tbsp. white corn syrup
1 tsp. baking soda
1/2-1 stick butter

Boil all ingredients 3 minutes. Stir constantly. Pour over hot cake in pan.