• Preheat oven to 325 degrees. Generously grease and flour a 10-inch tube pan. You can use a Bundt, but this is a sticky cake so make sure it is nonstick or very well greased. Alternatively, you may use a 9x13 inch pan but the bake time might be shorter.
• Stir flour, sugar, baking soda, salt, and spices together in a mixing bowl.
• In a a mixing bowl, whisk together oil, eggs, buttermilk, vanilla and fig preserves.
• Add liquid mixture to flour mixture and stir until blended.
• Pour into pan and bake at 325 for about about 1 hour (check at 45 minutes) or until cake tests done or reads a little over 203 degrees F. Let cool in pan for about 20 minutes, then carefully loosen with a knife. Don't remove from pan yet. Let cool completely, then turn from pan. Pour glaze over cake while warm.

Buttermilk Glaze

• Combine all glaze ingredients except for the vanilla in a small saucepan. Bring to a boil. Remove from heat, let cool slightly, then stir in the vanilla.