Watermelon Rind Preserves Cake

1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup buttermilk
1 teaspoon vanilla extract
1 cup watermelon rind preserves
1 cup pecans, chopped

Heat oven to 325 degrees F. Grease and flour 10-cup Bundt cake pan.

In bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Mix flour, baking soda and spices in a one-quart bowl. Add flour mixture alternately with buttermilk to creamed mixture. Fold in vanilla extract, preserves and nuts. Pour into prepared Bundt pan. Bake 1 to 1 1/2 hours. Cool in pan 15 minutes. Remove from pan.

Makes 24 slices.