Pear Preserve Cake


1 c. oleo, softened

2 c. sugar

4 eggs

2 1/2 c. flour, divided

1 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. cloves

1 tsp. nutmeg

1 c. buttermilk

1 tsp. vanilla

1 c. chopped pecans

1 c. raisins

1 c. pear preserves


Cream oleo and sugar until fluffy. Add eggs, one at a time, beating after each addition. Combine 2 cups flour, soda, salt and spices; add to creamed mixture alternately with buttermilk. Mix just until blended after each addition. Stir in vanilla. Dredge pecans and raisins in 1/2 cup flour. Stir pecan mixture and pear preserves into batter. Bake in 13×9 pan at 350 degrees for 50-55 minutes. Sprinkle with powdered sugar if desired.


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