Fig Preserves Cake - cooking recipe

Ingredients

1 1/2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons allspice
1/4 teaspoon ground cloves
1 cup vegetable oil
3 large eggs
1 cup buttermilk
1 tablespoon vanilla
1 (11 1/2 ounce) jar fig preserves (about 1 cup)
1 cup chopped pecans
Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla

Preparation

Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
Add buttermilk and vanilla, beating well.
Stir in preserves and pecans.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in a pan on a wire rack 10 minutes.
Remove from pan and place on a serving plate.
Pour buttermilk glaze over cake while both are still warm.
For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
Boil 4 minutes, stirring constantly until glaze is golden.
Remove from heat, stir in vanilla.
Cool slightly.
Yield: 1/2 cups.