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)
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 The Fruitcake Store & Gifts
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