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. strawberry preserves or jam
2/3 c. peach preserves
2/3 c. pear preserves
1 c. chopped nuts
1 tsp. vanilla

1. Set oven at 350 degrees. Then cream butter and sugar together. Add egg yolks and beat well.

2. Sift flour, cinnamon, nutmeg and cloves together. Add soda to buttermilk and mix together.

3. Add preserves. You will want to use fruit preserves that have pieces of fruit in them because 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 OF PRESERVES.

4. Add remaining ingredients, blending in stiffly beaten egg whites last. Turn into a large pan that has been greased and floured.

5. Bake at 350 degrees for 1 1/2 hours. Then slice for gifts or bake in smaller pans to give individual fruitcakes. You will need to decrease baking time slightly.