Ingredients & Directions
3/4 c Butter
2 c Sugar
4 Eggs
3 c Flour
1/2 ts Cinnamon
1/2 ts Nutmeg
3/4 ts Baking soda
1 c Buttermilk
2/3 c Cherry preserves
2/3 c Apricot preserves
2/3 c Pineapple preserves
1 ts Vanilla
1 c Chopped pecans (or almonds)
Cream butter, sugar and eggs until light. Sift dry ingredients together;
add to creamed mixture alternately with buttermilk (to which baking soda
has been added.). Fold in remaining ingredients. Bake in 2 – 9X5X3 inch
greased and floured loaf pans or one large tube cake pan at 250 degrees for
1 & 1/2 hours. Cool in pan 15 minutes before removing.
Yields
1 Servings