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FRUIT PRESERVES POUND CAKE




Source of Recipe


My recipe


List of Ingredients




--- CAKE ---
1 Cup Shortening
2 Cups Sugar
4 Large Eggs (or 5 Medium Eggs)
1 Teaspoon Vanilla Extract
1 Teaspoon Butter Flavoring
1/4 Teaspoon Almond Extract
10 1/2 Cups Flour, sifted
1/2 Teaspoon Salt
1/2 Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1 Cup Buttermilk
1 Cup Fruit Preserves*
1 Cup Pecans, chopped
--- ICING ---
1 Stick Butter
1 Cup Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Buttermilk
1 Teaspoon Vanilla Extract
1/2 Teaspoon Orange Extract

Recipe



Preheat oven to 350 degrees.

BATTER: Cream shortening and sugar. Add eggs, one at a time, mixing well. Add vanilla, butter flavoring and almond extract; mix well. Sift flour, salt, soda, cinnamon, nutmeg and allspice together, then add alternately with buttermilk. Fold in preserves and pecans; mix well. Pour into a 10-inch stem pan that has been greased and dusted with flour. Bake at 350 degrees for about one hour and 15 minutes, or until toothpick inserted into center comes out clean. Remove cake from pan while still hot and spread icing over entire cake.

ICING: Combine all ingredients in medium saucepan. Slowly bring to a boil and let boil slowly for 5 minutes. Remove from heat and apply to cake immediately.

*HINT: Any fruit preserves (peach, apricot, pear, pineapple, etc.) may be used. For a smooth texture and moist cake, the chunks of fruit in the preserves should be mashed before adding to the batter mixture (whirl in a blender or food processor).