Grab those fig preserves that you have hiding in the kitchen cabinets and get to baking and make this rich, decadent Cajun fig preserve cake.
Separately combine all dry ingredients (except pecans) and all wet ingredients.
Mix the wet and the dry together and add the chopped pecans.
Bake in a lightly oiled and floured 9x13 baking pan or bundth pan for one hour at 325 degrees.
Buttermilk Glaze: Combine the buttermilk, 1/2 cup sugar, baking soda, cornstarch and margarine in a medium saucepan. Bring to a boil and remove from heat.
Cool slightly and add in the vanilla. While mixture is warm, pour over the slightly cooled cake.
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