Fig Bundt Cake

3 Eggs
1-1/2 cups Sugar
1 cup Cooking Oil
1 tsp Vanilla Extract
2 cups Flour
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Allspice
1/2 cup Butter Milk
1 tsp Baking Soda
1 cup Chopped Pecans
1 cup (With Syrup) Fig Preserves

*** Beat eggs until thick and lemon colored; add sugar and oil, beating well. Add vanilla. Sift together flour, salt and spices; add alternately with combined buttermilk and soda to egg mixture, beginning and ending with dry ingredients. Fold in pecans, figs which have been quartered and syrup. Pour batter into greased and floured 10 inch bundt pan. Bake @ 350F for 1 hour and 10 minutes.

Cool in pan on cake rack for 20 minutes before removing from pan.

If desired, sprinkle with confectioners sugar.

Yield: 12 Servings

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Cajun Country -- New Iberia, Louisiana