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Preserves Cake Recipe
|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|
|Buttermilk||1 Cup (16 tbs)|
|Preserves||2 Cup (32 tbs) (Combine 2 Or More Flavors)|
|Chopped pecans||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 7314 Calories from Fat 2772
% Daily Value*
Total Fat 321 g494.3%
Saturated Fat 44.8 g223.9%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 1847.3 mg77%
Total Carbohydrates 1045 g348.3%
Dietary Fiber 39.3 g157.3%
Sugars 629.6 g
Protein 96 g192.6%
Vitamin A 138.9% Vitamin C 72.1%
Calcium 46.7% Iron 164%
*Based on a 2000 Calorie diet
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.