Preserve fruitcake

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

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