Fig Cake “Ocracoke’s most popular cake”

From the Ocracoke Cookbook

1 cup salad oil
1 1⁄2 cup sugar
3 eggs
1 teaspoon soda, dissolved in a little hot water
2 cups flour
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon salt
1⁄2 cup buttermilk
1 teaspoon vanilla
1 cup preserved figs chopped*
1 cup chopped nuts

Beat eggs; add sugar and oil. After sifting dry ingredients, add to egg mixture alternately with buttermilk. Add vanilla and fold in figs and nuts. Pour into greased oblong or bundt pan and bake at 325 degrees for 45 minutes to 1 hour, or in a well greased tube pan at 350 degrees just a little longer.

*Chopped dates may be substituted for figs.