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Preserves Cake

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  All purpose flour 3 Cup (48 tbs)
  Baking soda 1 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Sugar 2 Cup (32 tbs)
  Margarine/Butter 3⁄4 Cup (12 tbs), softened
  Eggs 4
  Buttermilk 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Preserves 2 Cup (32 tbs) (Combine 2 Or More Flavors)
  Chopped pecans 2 Cup (32 tbs)

Mix flour, baking soda, allspice, cinnamon and nutmeg.
Set aside.
Beat sugar and margarine until light and fluffy.
Add eggs, 1 at a time, beating well after each.
Stir in flour mixture alternately with buttermilk, beating well after each addition until smooth.
Mix vanilla, preserves and pecans together.
Fold mixture into batter until thoroughly blended.
Pour into greased 10-inch tube pan.
Bake 50 minutes on LOW MIX.
If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking.
Cool 10 minutes; remove from pan.
Cool completely on wire rack.

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Preserves Cake Recipe