3 c. flour
2 1/2 c. sugar
3/4 c. salad oil
4 eggs
1 c. fig preserves
1 c. chopped pecans
1 c. buttermilk
1 tsp. baking soda
1 tsp. allspice
1 tsp. nutmeg (I use 3/4 tsp.)

Cream sugar, eggs and salad oil until well blended. Sift together flour and spices. Dissolve soda in buttermilk and add flour mixture and buttermilk to egg mixture. Add pecans and fig preserves. Bake in a large greased tube or bundt pan at 350 degrees for about 1 hour or until done. Makes a large cake that can be kept in refrigerator indefinitely and can be frozen.

GLAZE:

Combine powdered sugar and fig preserves and pour over cake while it is hot. Homemade fig preserves with lemon juice and fine strips of lemon peel make the most delicious glaze.