3/4 c. butter
2 c. sugar
3/4 tsp. baking soda, dissolved in 1 c. buttermilk
2/3 c. cherry preserves
2/3 c. apricot preserves
2/3 c. pineapple preserves
2 1/2 c. flour
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. chopped pecans
1 tsp. vanilla

Mix butter, sugar and eggs. Add flour sifted with spices alternately with buttermilk. Then add preserves, nuts and vanilla. Pour into buttered and floured tube pan. Bake 1 1/2 hours in 325 degree oven.

This cake is better made three or four weeks before serving. Age in foil in refrigerator or freezer.