For those who don't like traditional fruitcake. Real good!

3/4 c. butter
2 c. brown sugar
4 eggs, separated
3 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 c. buttermilk
1 tsp. baking soda
2/3 c. cherry preserves
2/3 c. apricot or peach preserves
2/3 c. pineapple preserves
1 c. chopped nuts
1 tsp. vanilla

Cream butter and sugar, add egg yolks and beat well. Sift dry ingredients together and add soda to buttermilk; blend. Use fruit preserves that have pieces in them as you want chunks of fruit to show up in the finished cake. Measurements need not be exact but don't use more than 2 cups preserves. Then add remaining ingredients, blending in stiffly beaten egg whites last. Turn into large tube pan that has been greased and floured. Bake in a moderate 350 degree oven for 1 1/2 hours.