Preserve fruitcake

1 Servings

Ingredients

Quantity	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)

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