Pear Preserves Cake - #
Wonder Cake - Also can bake in 2 loaf pans
- 1 cup butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 1 tsp. vanilla
- 3/4 teaspoon baking soda
- 1 cup buttermilk
- 3 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 (11.5 oz.) jar pear preserves, heat in microwave enough to warm up and mix up a bit so it will blend throughout batter
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg one at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix on low speed until just blended after each addition.
Fold in pear preserves and pecans.
Pour batter into greased and floured 10-inch (16 cup) tube pan.
Bake at 325° for 1 hour 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pan, and let cake cool completely.