Preheat oven to 325 degrees F. Grease and flour one 12-cup Bundt pan or three medium loaf pans. Set aside.

In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream butter. Add sugar and continue beating until light and fluffy. Mix in eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Add vanilla extract and mix well. Set aside.

In a large bowl, stir together flour, salt, baking soda and spices. Remove 2 tablespoons flour mixture and place in a small bowl. Add pecans to flour mixture in small bowl and toss to coat. Set aside.

Add flour mixture to creamed butter alternating with buttermilk, mixing just until combined. Beat in fig preserves and fold in floured pecans.

Pour batter into prepared Bundt pan, filling no more than 2/3 full. Bake for 1 hour at 325 degrees F. then lower oven temperature to 300 and bake for an additional 15 minutes. Cool cake in pan on a wire rack for 20-25 minutes, then invert on to rack and remove pan to cool completely.

Serve plain, with a dollop of whipped cream or buttermilk caramel sauce, if desired.