1 1/2 sticks butter
2 c. sugar
4 eggs
1 tsp. vanilla extract
3 c. self-rising flour
1 tsp. cinnamon
1 1/2 tsp. allspice
1 c. buttermilk
1 pt. fig preserves
2 c. pecans (if wanted)

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, one at a time; add vanilla. Add flour, cinnamon, allspice, and buttermilk. Add fig preserves and pecans, if wanted. Bake at 350 degrees in well-greased pan for 1 hour. Lower heat to 300 degrees and bake 15 minutes longer.

Note: I put figs in blender or food processor in order not to have large pieces of figs. This mix will make one large cake in bundt pan and one or two smaller cakes in a loaf pan. This is a good cake to freeze and also needs no frosting.