2 c. butter
3 c. sugar
2 tsp. vanilla extract
1/2 tsp. lemon extract
8 eggs
6 c. flour
2 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
2 c. strawberry preserves
1 c. sour cream
2 c. broken nuts

Cream butter, sugar, vanilla and lemon extracts thoroughly; add eggs one at a time beating well after each addition. Sift dry ingredients together. Combine preserves and sour cream; add to creamed mixture alternately with flour mixture. Stir in nuts; place in greased and floured loaf pan or aluminum juice cans. Bake in preheated 350 degree oven for 50 to 55 minutes or until bread tests done. Cool for 10 minutes. Remove from pan; cool completely on wire racks. Wrap in foil or gift paper; may be frozen.