Fig Preserve Cake


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup sugar
½ teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
3 eggs
1 cup buttermilk
1 cup fig preserves, chopped
1 ½ cup chopped pecans
1 teaspoon vanilla


Sift together flour, baking soda, salt, sugar, cinnamon, and nutmeg. Add the remaining 6 ingredients, one at a time, to the flour mixture, beating well after each addition.

Pour batter into greased Bundt pan. Bake at 325 degrees for about 1 hour.