¾ cup butter
2 cups sugar
3 cups all-purpose flour
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cinnamon
4 large eggs
1 cup buttermilk
1 teaspoon baking soda
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
1 cup chopped pecans
½ teaspoon vanilla
In a large bowl, cream together butter, sugar and eggs.
Sift together flour and spices.
Add soda to buttermilk and add to butter mixture alternating with flour mixture. Gently fold in the preserves, nuts and vanilla.
Pour into a greased and floured angel food tube pan.
Bake at 325 F. for about 1 ½ hours or till cake tests done.
Cool for 15 minutes after removing from oven.
Sprinkle with sifted confectioner's sugar.
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