3 c. dried apples
1 1/2 c. molasses
1 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. baking soda
1 c. buttermilk
4 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. vanilla extract
1 c. raisins
1 c. chopped pecans
1 1/2 c. peach preserves
1 1/2 c. pear preserves

Soak dried apples in water to cover overnight. Drain well. Combine apples and molasses in a heavy saucepan; cook over medium heat about 20 minutes, stirring frequently, or until apples absorb molasses.

Cream butter; gradually add sugar beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.

Dissolve soda in buttermilk, stirring well; set aside. Combine flour, baking powder and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla, raisins and pecans.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Combine peach and pear preserves, stirring well; spread between layers and on top of cake. Yield: One 3 layer cake.