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3/4 CUP MARGARINE
2 CUPS SUGAR
4 EGGS
3 CUPS FLOUR
1/2 TSP. ALLSPICE
2/3 CUP OF EACH: CHERRY, APRICOT & PINEAPPLE PRESERVES
1/2 TSP CINNAMON
1 CUP BUTTERMILK
1 TSP SODA
1 CUP PECANS ( IF DESIRED )
1/2 TSP. VANILLA
Cream together butter, sugar & eggs.
Sift
together flour and spices.
Add flour mixture alternately with buttermilk to which the soda has been added.
Fold
in gently the preserves, vanilla and nuts.
Pour into a greased & floured angel food cake pan
Bake 1 1/2
hours or until done at 325
Cool for 15 minutes after it is removed from oven.
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