Gather all of your ingredients and preheat oven to 325F.
Very generously grease and flour a Bundt Cake pan or one-piece tube pan, making sure you get into all of the nooks and crannies of your Bundt pan.
In a mixing bowl, combine the flour, light brown sugar, baking soda, salt and spices. Stir thoroughly to blend. Add the melted butter and avocado (or vegetable) oil and beat until blended.
In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.
Add the buttermilk and vanilla and beat until smooth.
Add the fig preserves and chopped pecans. Stir to blend.
Pour the batter into the prepared baking pan.
Bake for about 60 minutes or until a toothpick comes out clean when inserted into the center of the cake. Start checking at 55 minutes.
Cool the cake in the pan on a rack for about 10 minutes. Slide a knife around the sides of the cake gently coaxing it away from the cake pan. Carefully invert the cake onto a cake plate and let it cool completely.