Make and freeze the cake up to two weeks in advance.
Add the glaze the day of the party.
Ingredients 2 c all-purpose flour 1-1/2 c sugar 1 tsp salt 1 tsp baking soda 1 tsp ground cloves 1 tsp ground nutmeg 1 tsp ground cinnamon 3 large eggs, lightly beaten 1 c vegetable oil 1 c buttermilk 1 tsp vanilla extract 1 c chopped fresh figs OR fig preserves 1 c chopped pecans (optional), toasted (10-15 min in 350F, stir frequently, don't burn) buttermilk glaze (see below) Procedure Preheat oven to 325F; grease 9x13-inch pan. Stir together first 7 ingredients; stir in egg, oil and buttermilk, blending well. Stir in vanilla. Fold in figs and, if desired, pecans. Pour into a greased and floured 9x13-inch pan. Bake at 325F for 35 minutes or until a wooden pick inserted in center comes out clean. Pierce top of cake several times with a wooden pick; drizzle buttermilk glaze (see below) over cake. Yield: 16 servings. Source: Southern Living, July 2002Buttermilk Glaze
Ingredients 1 c sugar 1/2 c butter 1/2 c buttermilk 1 tbsp light corn syrup 1 tsp vanilla extract Procedure Bring all ingredients to a boil in a small saucepan and cook 3 minutes. Prep: 10 min; Cook: 3 min Yield: 1-1/2 c glaze Source: Southern Living, July 2002
Created on ... January 14, 2008