2 eggs
2 c. sugar
1 c. buttermilk
1 c. oil
2 c. flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
2 c. chopped pecans
1 tsp. baking soda
1 tsp. salt
2 c. fig preserves

Glaze:

1/2 c. buttermilk
1/2 c. sugar
1 tsp. vanilla
1 stick butter
1 tbsp. white Karo syrup

Cream eggs, sugar, buttermilk and oil. Beat in flour. Add spices, soda, salt and vanilla. Fold in figs and pecans by hand. Grease and flour tube pan or use

Baker's Joy.

Bake at 350°F for 1 hour.

While cake is hot, top with glaze. Leave overnight in pan.

Glaze: Bring buttermilk, sugar and syrup to a boil, stirring constantly. Remove from heat and add butter. Stir until melted. Add vanilla. Pour over hot cake.

Note:

Serves 15 to 20. Freezes well.