Fruit Preserves Pound Cake
(from cokerlj’s recipe box)
Picked this recipe up one year from a booth at the Texas State Fair. They were representing a “spice/extract flavoring” company. Not a fan of nutmeg so I just add more cinnamon.
Source: Linda Coker
Categories: Cakes, Christmas, Thanksgiving
Ingredients
- 1 cup shortening
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1/4 teaspoon almond extract
- 1 1/2 cups flour sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup buttermilk
- 1 cup plum fruit preserves
- 2 cups pecans chopped
- -
- ICING:
- 1 stick margarine
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon orange extract
Directions
-
Preheat oven to 350 degrees.
-
Cream shortening and sugar. Add eggs, one at a time, mixing well.
-
Add vanilla, butter flavoring and almond extract. Mix well.
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Pour into a 10 inch tube pan that has been greased and dusted with flour.
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Bake at 350 degrees for about 1 hour and 15 minutes or until toothpick inserted into center comes out clean. Remove cake from pan while still hot, and spread icing over cake.
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ICING: Combine all ingredients in medium sauce pan. Slowly bring to a boil. Let boil slowly for 5 minutes. Remove from heat. Apply to cake immediately.