1 c. shortening
2 c. sugar
4 eggs
3 1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 c. buttermilk
1 tsp. vanilla
1 c. pear preserves
1 c. chopped pecans

Cream shortening; gradually add sugar, beating at medium speed until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda, salt and spices; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended. Stir in vanilla, preserves and pecans. Pour into greased and floured bundt pan. Bake at 325 degrees for 1 hour 35 minutes. Cool in pan 10 minutes; remove from pan and cool completely.