Yield: 1 Servings
Measure | Ingredient |
---|---|
¾ cup | Butter |
2 cups | Sugar |
4 | Eggs |
3 cups | Flour |
½ teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
¾ teaspoon | Baking soda |
1 cup | Buttermilk |
⅔ cup | Cherry preserves |
⅔ cup | Apricot preserves |
⅔ cup | Pineapple preserves |
1 teaspoon | Vanilla |
1 cup | 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& ½ hours. Cool in pan 15 minutes before removing. Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@... on Mar 23, 9