• 1 1/2 cups sugar
• 2 cups all-purpose t10llr
• 1 teaspoon soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup vegetable oil
• 3 eggs
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1 cup J;ig Preserves (see recipe above), chopped
• 1/2 eup choppe`1 pecans or walnuts
• Buttermilk CJlaze (see recipe below)

1. Combine dry ingredients in a large mixing bowl; add oil, beating well.
2. Add eggs, and beat well; add buttermilk and vanilla, mixing thoroughly.
3. Stir in preserves and pecans.
4. Pour batter into a greased and floured 10-inch tube pan; bake at 350-degrees for one hour and 15 minutes.
5. Let cool 10 minutes; remove from pan.
6. Pour warm Buttermilk Glaze over warm cake.

Makes 1 10-inch cake.

 

Buttermilk Glaze

• 1/4 cup buttermilk
• 1/2 cup sugar
• 1/4 teaspoon soda
• 1 1/2 teaspoons cornstarch
• 1/4 cup margarine
• 1 1/2 teaspoons vanilla extract

1. Combine first 5 ingredients in a saucepan; bring to a boil, and remove from heat.
2. Cool slightly, and stir in vanilla.

Makes enough glaze for the 10-inch cake above.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith