Peach Preserve Cake
|Sugar||2 Cup (32 tbs)|
|Flour||3 Cup (48 tbs)|
|Butter||1 Cup (16 tbs)|
|Sour milk||1 Cup (16 tbs)|
|Pecans||1 Cup (16 tbs), chopped|
|Peach preserves||1 Cup (16 tbs)|
Cream butter and sugar; beat in eggs.
Sift flour with cinnamon and cloves.
Dissolve soda in milk; add alternately with flour mixture to creamed mixture.
Stir in pecans and preserves.
Pour into greased sheet cake pan.
Bake at 350 degrees for 1 hour.