Preserves Cake Recipe
Summary
CourseDessert
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| Butter margarine | 3/4 Cup (16 tbs), softened | |
| Eggs | 4 standard | |
| Buttermilk | 1 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Preserves | 2 Cup (16 tbs) | |
| Pecans | 2 Cup (16 tbs), chopped |
Directions
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.
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.
Chef
