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

Cream butter and sugar; add eggs, one at a time, then add vanilla. Mix well. Sift together spices and flour; add soda to buttermilk. Add flour mixture alternately with buttermilk mixture to creamed mixture. Mix well. Fold in preserves and pecans. Bake in a greased and floured tube pan at 325 degrees for 1 1/2 hours. Cake is very moist.