Fig Preserve Cake
This recipe was submitted by Mrs. James Fultz of Camden, Arkansas and was published in the August 1973 issue of Rural Arkansas Magazine.
  1. Sift first 8 dry ingredients together, add oil, eggs, buttermilk, preserves, vanilla and nuts. Bake in greased and floured 9 x 13 pan for 45 minutes at 325 degrees, or a tube pan at 350 degrees, until done.
Recipe Notes

Cake is good as is, but if you would like a sauce for it, mix and boil 3 to 5 minutes the following: 1 cup sugar, ½ cup buttermilk, 1 tablespoon margarine, 1 tablespoon corn syrup and ½ teaspoon soda. Pour on warm cake.