Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ \N | Stick butter |
| 2 cups | Brown sugar |
| 4 \N | Eggs; separated |
| 3 cups | Flour |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Cloves |
| ½ cup | Buttermilk |
| 1 teaspoon | Soda |
| ⅔ cup | Each of 3 types of preserves |
| 1 cup | Chopped nuts |
| 1 teaspoon | Vanilla |
Cream butter and sugar; add egg yolks and blend well. Add soda to buttermilk. Sift dry ingredients; add alternately with buttermilk to butter and sugar. Add preserves, nuts and vanilla. Fold in stiffly beaten egg whites. Pour into 10-inch tube pan. Bake at 350 for 1-½ hours.
MRS DONALD MCMICKLE (CLARICE)
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .