1 1/2 c. sugar
2 c. plain flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
1 c. salad oil
3 eggs
1 c. buttermilk
1 tbsp. vanilla
1 c. fig preserves
1 c. chopped nuts

Mix dry ingredients. Add oil and beat well. Add eggs, beat. Add vanilla and buttermilk. Stir in figs and nuts thoroughly. Pour into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes.

BUTTERMILK GLAZE:

1/4 c. buttermilk
1/2 c. sugar
1/4 tsp. baking soda
1 1/2 tsp. cornstarch
1/4 c. butter
1 1/2 tsp. vanilla

Bring all but vanilla to a boil. Cool slightly. Add vanilla. Pour warm over warm fig cake.