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Print this Recipe    Preserve Fruitcake

PRESERVE FRUITCAKE

3/4 cup butter
2 cup sugar
4 eggs
3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking soda

1 cup buttermilk
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
1 tsp 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 - 9 X 5 X 3 inch greased and floured loaf pans or one
large tube cake pan at 250 degrees for 1 and 1/2 hours. Cool in
pan 15 minutes before removing.

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