Recipe - Preserve Fruitcake

Three fourths cup Butter
2 cup Sugar
4 Eggs
3 cup Flour
One half teaspoon Cinnamon
One half teaspoon Nutmeg
Three fourths teaspoon Baking soda
1 cup Buttermilk
2/3 cup Cherry preserves
2/3 cup Apricot preserves
2/3 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 & One half hours. Cool in pan 15 minutes before removing. Posted to Recipe
Archive 23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9