1 c. buttermilk
1 c. vegetable oil
3 eggs
1 1/2 c. sugar
2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. vanilla
1 c. chopped pecans
1 c. chopped fig preserves

GLAZE:

1/2 c. buttermilk
1 c. sugar
6 tbsp. butter
1/2 tsp. baking soda

Blend buttermilk, oil and eggs. Beat in sugar. Add flour, soda, salt, cinnamon and allspice. Pour into a greased and floured 10-inch tube pan. Bake 55 minutes at 325 degrees. Remove from pan. Combine all glaze ingredients and cook to the soft ball stage. Pour over cake while cake is still warm.