2 c. sugar
2 sticks softened butter
4 eggs
1 c. preserves
1 c. buttermilk
1 tsp. baking soda
1 tsp. cinnamon
3 c. flour
1 c. chopped pecans
1 (8 oz.) pkg. dried fruit

Cream sugar and butter; add eggs one at a time, beating thoroughly after each addition. Add preserves and blend. Dissolve soda in buttermilk. Sift flour and cinnamon and add to creamed mixture alternately with buttermilk. Stir in pecans and preserves.

Pour into a greased and floured Bundt pan and bake at 325 degrees for 1-1 1/2 hours. Cool 5 minutes and remove from pan.