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| Preserve Fruitcake
Main Ingredient: Holiday, Christmas, Cake
3/4 cup of butter
2 cups of sugar
4 Eggs
3 cups of flour
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
3/4 teaspoon of baking soda
1 cup of buttermilk
2/3 cup of cherry preserves
2/3 cup of Apricot preserves
2/3 cup of pineapple preserves
1 teaspoon of vanilla
1 cup of chopped pecans (or almonds) |
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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 250ºF. for 1 & 1/2 hours. Cool in pan 15 minutes before removing. Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@sound.net on
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