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