- 1 1/2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 cups bleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup mashed fig preserves
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 3 tablespoons Grand Marnier
Preheat the oven to 325°F and grease and flour a bundt pan.
Cream the sugar, eggs and oil until light and fluffy.
Sift together the flour, cinnamon, cloves, nutmeg, salt, and baking soda.
Alternate adding the flour mixture and the buttermilk in thirds to the creamed butter mixture, mixing just until each addition is incorporated. Add the fig preserves, nuts, and vanilla and stir gently until thoroughly combined.
Transfer batter to the prepared bundt pan and bake until cake is golden brown and a tester inserted into the center comes out clean, about 50 minutes.
Remove from the oven and set aside on a rack for 5 minutes, then invert onto a cooling rack.
Combine the powdered sugar and Grand Marnier in a small bowl and whisk until smooth. Brush or drizzle the glaze onto the cake while it is still hot.
Allow to cool before slicing to serve.