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Pear Preserve Cake




Source of Recipe


Internet


List of Ingredients




1 cup shortening
2 ½ cups sugar
4 eggs, well beaten
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon ginger
1 cup buttermilk (divided use)
1 teaspoon vanilla
1 cup chopped pecans
1 cup pear preserves

Preheat oven to 325 F. Grease and flour tube or Bundt pan or mini-Bundt pans.

In large bowl, cream shortening and sugar. Beat well. Add eggs.

In another bowl, sift flour, baking soda, salt, cinnamon, nutmeg and ginger. Add half to the creamed mixture; beat well, then add half the buttermilk. Repeat. Add vanilla, pecans and preserves. Mix well, but do not beat.

Bake for about 1 1/2 hours for a tube or Bundt pan or about 35 minutes for mini pans, or until a toothpick inserted in center comes out clean. Let cool; remove from pan. Makes 12 servings.



Recipe