Recipe Archives->Cakes->Preserve Fruitcake

PRESERVE FRUITCAKE

3/4 cup butter
2 cup sugar  
4 eggs      
3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg 
3/4 tsp baking soda

1 cup buttermilk
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
1 tsp 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 - 9 X 5 X 3 inch greased and floured loaf pans or one
large tube cake pan at 250 degrees for 1 and 1/2 hours.  Cool in
pan 15 minutes before removing.

Printable version: preserve-fruitcake.txt.