2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup melted butter (2 sticks)
3 eggs
1 tbsp. vanilla
1 cup buttermilk
1 cup fig preserves
1/2 cup chopped pecans (walnuts or raisins)

lightly butter a 9 by 13 inch pan.
Sift dry ingredients. Add eggs, butter, vanilla and buttermilk; mix well. Add fig preserves and pecans. Stir just until combined. Pour batter into a lightly buttered 9x13-inch pan. Bake at 325 degrees for 40 minutes; cool.
TOPPING: Mix 1 cup sugar, 1/2 cup buttermilk, 1 stick butter, 1 tbsp. vanilla, 1 tbsp. corn syrup, and 1/2 tsp. baking soda. Warm up to a slow boil in a pan over low heat. Let boil 3 minutes; remove from heat. Punch holes into top of cake with thin skewer and pour topping on cake while still warm.



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