Preserve fruitcake
1 Servings
Ingredients
| Quantity | 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) |
Directions
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